Beef Stroganoff with Buttery Noodles Recipe

Beef Stroganoff with Buttery Noodles Recipe. Image credit: Irene Muller

Beef stroganoff with buttery noodles: Classic dinner made easy

We all have a soft spot for a hearty pasta and this creamy beef stroganoff with buttery noodles should be on the home menu more often.

Beef Stroganoff with Buttery Noodles Recipe

Beef Stroganoff with Buttery Noodles Recipe. Image credit: Irene Muller

When you love pasta, you don’t always have to go the Italian route. There are many dishes with pasta from all around the world that you should try. South Africans have a favourite which is originally from Russia and it’s beef Stroganov or beef stroganoff. This beef pasta includes sour cream, mustard, high-quality beef and mushrooms. Locally in SA, this dish is often served with rice instead but we want a beef stroganoff with buttery noodles.

Beef stroganoff with buttery noodles suggestions

Beef stroganoff is no fancy dish but you can still cook it like it is. By layering the flavours when cooking in stages, you can make something even better. Of course, browning the meat in batches helps caramelisation and using some wine to get the best flavours out of the pan. You can use any pasta you want to and remember to keep some if you’re going to finish the pasta and stroganoff in a separate pan before serving. You can add butter to the finishing process too.

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We all have a soft spot for a hearty pasta and this creamy beef stroganoff with buttery noodles should be on the home menu more often.

Last updated on 2 January 2023

Beef stroganoff with buttery noodles recipe

4 from 4 votes
Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • butter and/or oil for frying.

  • 2 medium onions thinly sliced.

  • 400 g mushrooms, sliced. You can use try shiitakes (remove the stems and slice them) instead.

  • 1 kg rump, cut into thin strips.

  • freshly ground black pepper.

  • freshly ground salt

  • 10 ml Dijon mustard.

  • 375 ml sour cream.

  • fresh thyme.

Method

  • For the pasta
  • Cook tagliatale, penne, spaghetti or any pasta to specifications and when drained, add some butter to the noodles and warm through.
  • For the beef stroganoff
  • In a deep saucepan, heated to smoking, brown the strips or cubes of seasoned beef. Remove and set aside.
  • In the same pot, melt the butter and/or oil and sauté the onions until soft and translucent.
  • Add the meat back to the pot and mix together with the onions. You can also deglaze the pan with some wine and scrape any burned bits off the bottom because that’s a lot of flavour.
  • Add some grounded pepper and the mustard, stir in the sour cream, and heat through, do not boil.
  • In a separate pan, dry-fry the sliced mushrooms until brown and almost crispy.
  • Add the cooked mushrooms, mix well.
  • Check to season.
  • Plate the stroganoff into a serving dish and sprinkle with thyme.
  • Optional
  • If you’re cooking for one or two people, add a portion of pasta with a portion of the stroganoff together, add some pasta water and toss until combined and thickening. Then add a tablespoon of butter and mix until glossy.

Notes

  • Serve with rice or buttered noodles.

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