Butter Noodles with Beef Sauce

    We thought this was very delicious! The sauce was hearty, meaty and very flavorful.  Really pretty too!

Now, texture wise, read that: CREAMY FACTOR….I did NOT like it better than Nana’s Beef Stroganoff.

But clearly, we still really enjoyed it or you wouldn’t be reading a blog about it today.

Whether creamy is your pick, or hearty buttery beef and noodles, both dishes fall into the Comfort Food Category, and must be served with big slices of wheat bread, covered with sweet cream salted butter.

 Mmmmm!

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FOR THE BEEF SAUCE:

• ¼ cups Flour
• 1 teaspoon Each, Salt And Pepper
• 2 pounds Boneless Beef Chuck Roast, Cubed
• 3 Tablespoons Oil
• 1 pound Whole Baby Portobello Mushrooms
• 5 whole Medium Carrots, Chopped
• 1 whole Large Onion, Chopped
• 32 ounces, fluid Beef Broth
• 6 cloves Garlic, Crushed
• 2 teaspoons Dried Rosemary
• 2 Tablespoons Each, Corn Starch And Water

FOR THE NOODLES:

• 16 ounces, weight Cooked Egg Noodles
• 4 Tablespoons Butter
• 2 teaspoons Each, Salt And Garlic Powder
• 1 Tablespoon Dried Parsley Flakes

TOPPING:

• ½ cups Crumbled Blue Cheese

Combine the flour, salt and pepper. Set aside 1 T. for later and add the rest to a large ziplock gallon bag. Add beef and shake to coat.
Next, brown beef in oil in a large skillet. Add mushrooms, carrots and onion, sauteing until onion is clear and soft. Stir in reserved flour mixture, garlic and rosemary, as well as beef broth. Bring to a boil. Mix 2 T. water with 2 T. corn starch, add to boiling mixture.
Reduce heat, cover and simmer for 1 1/2 to 2 hours or until beef is tender.
Close to the end of cooking time, cook noodles and drain. Melt butter over hot noodles and stir in seasonings.
Ladle beef mixture over buttery noodles and top each plate with a bit of blue cheese crumbles.

  Enjoy with bread and butter!

~T

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