As the chilly winds of winter start to embrace us, it’s the perfect time to embrace warm and comforting dishes. Today, I’m excited to share one of my all-time favorite recipes, a cherished family tradition that’s been passed down from my mom to me, and now, to my own kids.
Beef and Mushrooms Over Butter Noodles is a dish that never fails to warm the soul. It’s a symphony of flavors, bringing together tender steak, flavorful garlic mushrooms, and a rich red wine sauce that’s simply irresistible.
Here’s what you’ll need:
1 to 1 1/2 lbs-Stew meet or top lion
1 to 1 1/2 lbs-of fresh mushrooms
1- Package of Au ju mix
1- Package of stroganoff mix- (helps to thicken)
1 cup-Red wine or cooking burgundy wine
2 tsps- Fresh garlic chopped or Garlic powder
2 tbs- Butter
1 tbs-Olive oil
1 tbs- Flour or corn starch
Salt and Pepper
3/4-Package of Egg Noodles
Brown the meat in a tablespoon of olive oil. Sprinkle S and P to taste and a little garlic.
Take it out and put it in a bowl and set aside
Sauté mushrooms in butter in sprinkle with garlic powder, or fresh chopped garlic 2-teaspoons
Then we will put the meat back in with the mushroom with 2 cups of water and the Au ju mix.
Then mix the stroganoff mix with a bout a ½ a cup of water so its thick. I also added a tbs spoon of flour to this because I like the sauce to be a little thicker.
Now add a 1/2 cup of red wine.
Cook on medium heat for about 25-30 minutes with lid on
Take off the lid and cook for another 20 minutes
While this cooks, boil hot water and cook the egg noodles. After you drain the noodles add a 1 tsps of garlic and 1 tbs of light butter.
Then right before you serve add a ½ cup of wine for more flavor. Cook for 3-5 minutes.
Serve over buttered noodles. Enjoy!