Here’s a rephrased version:
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Let me share a story about my love for buttered noodles. I’ve been obsessed with them for years! Back in high school, I worked at an assisted living facility in the dining hall. Every Sunday, buttered noodles were on the menu. After serving lunch, we were allowed to make a plate for ourselves, and I’d always pair mine with mashed potatoes—such a comforting combo. If you haven’t tried it, you definitely should! Even now, whenever I indulge in buttered noodles, it takes me back to those days. I have such fond memories of working there, chatting with the residents, and sharing laughs with my two close friends. It was a truly special experience.
Now, let’s talk about beef stroganoff—it’s the ultimate comfort food, especially when served over buttered noodles. My husband, Curtis, isn’t a fan of mushrooms, so I always have to convince him to let me make it. When he finally gives in, I get so excited that I do a little happy dance before diving into the kitchen to cook. (Of course, he always hands over his mushrooms to me!)
When No Yolks approached me for a collaboration, I couldn’t say yes fast enough. I’ve been using their Extra Broad Noodles for ages, and they’re a pantry staple in my home.
Here’s how I like to make my version of beef stroganoff, using a more affordable cut of beef like boneless chuck roast.
### Instructions:
1. **Prep your ingredients**: Chop mushrooms, onions, and garlic.
2. **Cut the beef**: Slice the chuck roast into 1-inch pieces.
3. **Pat the beef dry**: Use a paper towel to remove excess moisture.
4. **Brown the beef**: Sear the pieces in a pot, then transfer them to a clean plate.
5. **Scrape the pot**: Add 5 tablespoons of butter and scrape up the browned bits at the bottom for extra flavor.
6. **Sauté veggies**: Add the mushrooms and onions, letting them cook down, then toss in the garlic.
7. **Add tomato paste**: Stir it in and cook for about 2 minutes.
8. **Incorporate flour**: Mix it in to thicken the base, ensuring it doesn’t stick to the pot.
9. **Add beef broth**: Pour it in, bring the mixture to a boil, and stir well.
10. **Return the beef to the pot**: Cover and bake in the oven at 325°F for 1 hour and 15–30 minutes, or until the beef is tender.
11. **Skim the fat**: Use a spoon to remove any fat from the surface.
12. **Add mustard and sour cream**: Mix these in thoroughly for that creamy, tangy flavor.
### While the beef is baking:
1. Bring a pot of salted water to a boil.
2. Cook No Yolks Extra Broad Noodles according to the package directions.
3. Toss the noodles with 3 tablespoons of butter, plus salt and pepper to taste.
When it’s all ready, serve the tender beef stroganoff over the buttery noodles. Trust me, the combination of the rich beef, mushrooms, and No Yolks noodles is unbeatable. Their noodles always cook up perfectly—firm, delicious, and just right.
So, if it’s still chilly where you are, bring some warmth and comfort into your home with this dish. You’ll want to make it ASAP!
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**Disclosure**: This post was sponsored by New World Pasta through AOL Media. All opinions are my own and reflect my genuine love for the product. I only partner with brands I use and trust.
