Beef Stroganoff Over Buttered Noodles

Name: Beef Stroganoff Over Buttered Noodles
Total time: 3600 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1-2 lbs beef chuck, cubed; 1 carrot, roughly split; 1 large onion, diced; 5 cloves garlic, smashed; 2 bay leaves; 3 sprigs thyme or 1 Tbsp dried thyme; 1 lb button mushrooms, sliced; 2 cups water; 1 Bou beef bouillon cube; 1/8 cup sherry or brandy; 2 Tbsp Worcestershire; 1 Tbsp soy sauce; 1/2 cup sour cream or Greek yogurt; 2 Tbsp dijon mustard; 4 Tbsp butter; 1 lb egg noodles; Parsley

Lance Wilson @lance_wilson

Nyack, NY

Yum mushrooms

Lance Wilson @lance_wilson

Nyack, NY

Yum mushrooms

Saved

Ingredients

1 hour

4-6 servings

1-2 lbsbeef chuck, cubed
1carrot, roughly split
1large onion, diced
5 clovesgarlic, smashed
2bay leaves
3 sprigsthyme or 1 Tbsp dried thyme
1 lbbutton mushrooms, sliced
2 cupswater
1Bou beef bouillon cube
1/8 cupsherry or brandy
2 TbspWorcestershire
1 Tbspsoy sauce
1/2 cupsour cream or Greek yogurt
2 Tbspdijon mustard
4 Tbspbutter
1 lbegg noodles
Parsley

Saved

Steps

1 hour

1

Begin by prepping the ingredients
2

Melt 2 Tbsp of butter in a pressure cooker on saute
3

Add the carrot, onion, garlic, bay, and thyme to the pressure cooker and saute while you brown the beef
4

Season the beef with about a Tbsp of salt and some pepper. In a large skillet over high heat with a little oil, brown the beef.
5

When the beef begins to give up its liquid, add it to the pressure cooker with the vegetables, and add the sherry.
6

Return the skillet to the high heat and add the mushrooms to brown.
7

When the mushrooms are starting to sweat, add them to the pressure cooker.
8

Add the water, beef bouillon, Worcestershire, and soy sauce
9

Put the lid on the pressure cooker and cook on high for 30 minutes. Allow the pressure to naturally release. If doing this in a Dutch oven, increase the water to 3 cups total and place on low heat with the lid ajar and simmer for 2 hours or until the liquid is reduced by half.
10

While the beef is cooking, mix the sour cream and mustard in a small bowl.
11

When the pressure is released, remove the carrot and bay leaves, take a few ladles of the hot liquid and temper it into the sour cream mixture. Taste the beef for seasoning with salt.
12

Boil the egg noodles in a pot, drain and toss with remaining 2 Tbsp of butter.
13

Serve the stroganoff atop the noodles with a garnish of chopped parsley and an extra dollop of sour cream.