While thinking about comfort foods I cannot stop myself from putting beef stroganoff at the top, there is something about this dish that keeps me dragging to this especially when it is served with buttered noodles.
The perfect deep velvety sauce, the tender steak, and buttered noodles are a match made in heaven. The savoury flavour in every bite is so mesmerizing that you keep wanting more and more. For a chilly evening nothing can be more perfect than this easy-to-make recipe which also tastes simply stunning.
Butter Noodles are super tasty and easy to make just like two-minute Maggie noodles. while the second part of the dish (this being everyone’s favourite steak rump of course!) is done in stroganoff style its taste is multiplied 10 times.
With taste, this recipe is also filled with essential vitamins and minerals topped with the special proteins found in the meat. All together beef stroganoff served with buttered noodles is a healthy and happy meal. But we won’t recommend eating this often!
One more specialty of this dish is that it is very aromatic and when one’s is cooking the steak people around are desperately attracted towards the cooking range thus this can be used as an event day main course to impress the audiences.
Beef stroganoff makes your holiday dinner even more exciting and palatable while providing all the nutrients required in a healthy meal. The easy to make recipe, which also tastes just as good when the meat is cooked rare can be ready in just over 30 minutes leaving plenty of time to spend with your loved ones and less time slaving away in the kitchen!
Chefs Tip for Beef Stroganoff with Buttery Noodles
Not a noodle fan? Why not substitute the noodles for something else? You can replace the noodles with rice which is a more traditional take on this Russian recipe.
- Butter or oil for frying
- 2 medium onions thinly sliced
- 400 gram mushrooms, You can use try shiitakes (remove the stems and slice them) instead sliced
- 1 kg beef rump cut into thin strips
- salt and pepper Freshly ground
- 10 ml Dijon mustard
- 375 ml sour cream
- Fresh thyme
- Heat the butter and/or oil and sauté the onions until soft and translucent
- Add the mushrooms and sauté until well heated through
- Spoon out
- Heat more butter and/or oil, until exceedingly small quantities at a time, to seal in the juices
- Add the meat to the butter and sauté small portions at a time, use ground salt to taste
- Add some grounded pepper and the mustard, stir in the sour cream, and heat through, do not boil
- Add the cooked mushrooms and onions, mix well
- Check to season
- Plate the stroganoff into a serving dish and sprinkle with thyme