Beef Stroganoff with Buttered Noodles
For this version, I really wanted to show that you could make it with a less expensive cut of beef, boneless chuck roast. I cut it into 1-inch pieces. Since it’s not your regular stovetop stroganoff, I decided to prep it on the stove and then put it in the oven for at least an hour.
- 2 tsp olive oil
- 2 Tbsp chopped flat-leaf (Italian) parsley leaves
- 0.5 cup sour cream
- 1 tsp Dijon mustard
- 1 14.5 ounce can low sodium beef broth (or 2 cups)
- 2 Tbsp unbleached all-purpose flour
- 2 tsp tomato paste
- 2 garlic cloves, minced
- 1 large yellow onion, chopped
- 16 Ounce mushrooms, quartered (I like using baby bellas or you can use white ones)
- 5 Tbsp unsalted butter
- salt and pepper
- 1.5 Pound beef chuck roast, cut into 1 inch cubes (bite-sized pieces)
- 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.
- 3 Tbsp unsalted butter
- 12-ounce package No Yolks Extra Broad Noodles
- salt and pepper
- 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 Italian parsley. Add noodles to bowls or dishes and add strogranoff on top.
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