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Beef Stroganoff with Buttered Noodles Recipe

Beef Stroganoff with Buttered Noodles

Tyler Florence

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Beef Stroganoff

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (100)

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Average Rating:

Total Reviews: 100

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  • on January 29, 2012

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    This recipe is great; my husband wanted me to make it again the next week! Only one drawback, I found cooking it in the oven for 3 hours dried out the meat and didn't allow it to break down enough. After the 3 hours, I put it in the Crock-Pot for another 7 hours to try and break the meat down. It worked for the most part but this is way I will start next time. Putting the meat in the Crock-Pot for 8 hours, cooking it low and slow... yum. Its great!

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  • on January 13, 2012

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    I made this for my family of 5 and the feedback was beyond fantastic. From the taste of the noodles, to the richness of the sauce, to the tenderness of the ribs. I highly recommend this!

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  • on November 08, 2011

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    If I could give it more than 5 stars, I would have. This is a great recipe. The only change that I made was to cut the mushroom amount in half. The real taste secret is in the seasoning for the short ribs. Be sure to scrape any little bits of meat seasoning off the bottom of the pan and sprinkle it on top of the Stroganoff. Excellent!

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  • on October 28, 2011

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    This was fantastic, time consuming but worth the effort, make extra, they come back for seconds!

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  • on September 26, 2011

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    This is amazing! I used red wine and a half cube of beef bouillon instead of the cognac since I didn't want to buy cognac just for this. I also put it on top of potatoes instead of noodles as I needed to use them up. Yum, yum, yum! Next time, I will use less mushrooms as I don't think you really need three pounds of them...two pounds should be plenty.

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  • on September 21, 2011

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    We loved it!. it was simple but the meat had to be left way longer than 2 1/2 hours (maybe because I didn't buy bone ribs. I added chili flakes to the meat rub and the sauce was also delicious.

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  • on September 21, 2011

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    This ain't your grandmother's Hamburger Helper beef stroganoff! This is delicious because of the short ribs. I've made beef stroganoff from scratch before, and my recipe did not call for cognac (or Dijon mustard. I followed Tyler's entire recipe to the letter, and it was wonderful. However, make no mistake: without those slow-roasted short ribs, the very easy sauce would just be on the "good" side of ordinary. And, if I make this again, I will cut back on the mushrooms. I love 'shrooms, but three pounds is a LOT. It's a tad bit expensive and unnecessarily so. The ribs will shine even as a solo dish.

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  • on August 07, 2011

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    This is by far one of the best things i have EVER eaten, second only to grandma's lasagna. The fall off the bone ribs are beyond delicious, they litterally melt in your mouth. The sauce is smooth and oh so creamy. You just want to close ur eyes and block everything out and thoroughly enjoy every bite. Even though i thought it odd to put cognac in the stroganoff it is clearly what gives stroganoff its unique flavor. This recipe is extremely easy to duplicate, just fallow the instructions and don't deviate from the recipe and u too will be eating the best thing you have ever eaten, as you have never had grandma's lasagna lol. Enjoy.
    Angie

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  • on May 26, 2011

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    What a wonderful dish - the short ribs were tender and flavorful. The sauce was perfect with the ribs and noodles. I made no changes and found, as is often not the case, that the timing for this recipe was on spot, no adjustments!

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  • on May 13, 2011

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    Excellent. I have made many stroganoffs, even have a recipe of my own that i normally use. I wanted to try out some different ideas, and I was completely happy with this one. i made it slightly more rustic with roasted meat, also threw in some oyster mushrooms. I used a touch of apricot reduction instead of cognac as well. If you are looking for easy, but, delicious, try this one.

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