Beef Stroganoff with Buttered Noodles
I have a story to tell you about buttered noodles. I’m obsessed with them. When I was in high school, I actually worked at an assisted living facility and I worked in the dining hall. Every Sunday, they served buttered noodles. After we served lunch, we were able to make a plate for ourselves. I always ate buttered noodles with mashed potatoes. It’s so good. You should try it one day. I do have it once in a while now and it brings me back. All of the residents always had something interesting to say and it was a great experience working there with my two good friends in high school.
As for beef stroganoff, it screams comfort food, especially when served over buttered noodles. I always have to beg Curtis to let me make this dish because he doesn’t like mushrooms. When he finally says okay, fine, make it. I do a little happy dance and start cooking…otherwise he might take back his yes. He always puts all of the mushrooms on my plate!
Prep the mushrooms, onions and garlic.
For this version, I really wanted to show that you could make it with a more less expensive cut of beef, boneless chuck roast. I cut it into 1-inch pieces. Since it’s not your regular stove-top stroganoff, I decided to prep it on the stove and then put it in the oven for at least an hour.
Pat the beef dry with a paper towel.
Then, brown the beef. Remove and place on a clean plate.
Add 5 Tablespoons of butter and scrape the goodness from the bottom of the pot.
Once the mushrooms and onions have cooked down a little, add the garlic.
Next add the tomato paste and cook for 2 minutes. Then, add the flour.
Continually mix the ingredients so that the mixture doesn’t stick of the bottom of the pot.
Add beef broth and bring to a boil. Mix well.
Add the beef back to the pot, cover and put in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes, until the beef is tender.
Skim the fat off the top with a large spoon. I used a large Asian soup spoon.
Mix in the dijon mustard thoroughly and then mix in the sour cream thoroughly.
While the pot is in the oven, while it’s nearing the end, start a pot of boiling water and add salt to it.
Cook the No Yolks Extra Broad Noodles according to package directions.
Add three tablespoons butter, salt and pepper.
And yes the beef and the mushrooms are amazing and so are the buttered No Yolks noodles. They cook up right, taste delicious and are always firm.
You have to make this ASAP…since it’s probably still cold where you are, bring some comfort inside!
Yield: Serves 4 to 6
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Beef Stroganoff with Buttered Noodles Recipe
- 2 teaspoons olive oil
- 1 1/2 pounds beef chuck roast, trim large pieces of fat off & cut into 1 inch cubes (bite-sized pieces)
- salt and pepper
- 5 tablespoons unsalted butter
- 16 ounces mushrooms, quartered (I like using baby bellas or you can use white ones)
- 1 large sweet onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons tomato paste
- 2 Tablespoons unbleached all-purpose flour
- one 14.5 ounce can low sodium beef broth (or 2 cups)
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 2 Tablespoons chopped flat-leaf (Italian) parsley
- 12-ounce package No Yolks Extra Broad Noodles
- 3 tablespoons unsalted butter
- salt & pepper
- Heat the oven to 375 degrees F.
- Heat a large French oven with olive oil on medium heat, for about 2 to 3 minutes. Pat the meat dry with a clean paper towel and season with salt and pepper. Add to French oven and cook for 2 to 3 minutes on each side. Remove meat and place on a clean plate and set aside.
- Add 5 tablespoons butter to the French oven and melt, at the same time scraping the bottom of the pot. Add mushrooms, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 minutes, while stirring occasionally with a rubber spatula or wooden spoon.
- Add garlic and cook for 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add flour and mix well, cook for another 2 minutes, stirring pretty consistently so that the mixture doesn’t stick to the bottom of the pot. Add beef broth and mix. Bring to a boil, stirring occasionally. Turn off heat.
- Add cooked beef back to the French oven, cover and place in the oven for 1.25 to 1.5 hours at 375 degrees F, until beef is tender.
- Cook the No Yolks Extra Broad Noodles according to the package instructions. Add 3 tablespoons butter, 1/4 teaspoon salt and a dash of pepper, mix thoroughly and set aside.
- Remove French oven from the oven. Being careful with the lid because it will be extremely hot, use a regular large spoon, skim any fat off of the top of the sauce. Add the following ingredients one at a time and mixing thoroughly after each addition: Dijon mustard, sour cream and flat leaf parsley. Add noodles to bowls or dishes and add strogranoff on top.
from The Little Kitchen
Disclosure: Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of New World Pasta or AOL. As always, I only work with brands I love and only share with my own and honest opinions.