The recipe Beef Stroganoff over Buttered Noodles could satisfy your Eastern European craving in approximately 3 hours and a half. If you have mushrooms, kosher salt and pepper, wide egg noodles, and a few other ingredients on hand, you can make it.


Serves: 6




  • 375ml beef stock
  • 6 fresh thyme sprigs
  • 1 bay leaf
  • 900g of roasting beef
  • Kosher salt
  • Ground pepper
  • 6 tbsp olive oil
  • 1 onion chopped
  • 2 tbsp cognac
  • 5 tbsp butter
  • 450g sliced mushrooms
  • 3 garlic cloves chopped
  • 2 tbsp sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp parsley chopped
  • 1 pack of egg noodles




  1. Heat the beef stock with the carrot, 3 thyme sprigs and bay leaf. Pat the beef dry and season with salt and pepper.
  2. Heat 3 tbsp of oil in a large pot on high heat. Fry the meat until it is brown on all sides.
  3. Lower the heat to medium and add in onions and cook until they are soft. Pour in the cognac and cook for 5 minutes until the alcohol goes away.
  4. Add the beef stock to the pot removing the carrot, thyme sprigs and bay leaf. Cook for another 1 to 2 hours.
  5. In another pot on medium heat, melt 3 tbsp of butter in 3 tbsp of olive oil. Add in mushrooms, garlic, 3 thyme sprigs and cook until browned. Leave aside.
  6. When the meat has cooked, remove it from heat and fold in mushrooms, sour cream, mustard and parsley. Season with salt and pepper.
  7. Cook the noodles in a large pot of water with salt. Drain and stir with 2 tbsp of butter and salt and pepper.
  8. Serve the stroganoff over the noodles and garnish with sour cream and parsley.
  9. Enjoy your Beef Stroganoff with noodles!


The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

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