Beef Stroganoff with Buttered Noodles

Serving Size: 4
Prep Time:
Total Time:

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)
  1. Heat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. 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.

For the full post, visit The Little Kitchen.

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.