Go Back
–+ servings
Print Recipe

Beef Stroganoff and Mushroom Sauce with Egg Pasta Noodles

My version of Beef Stroganoff and Mushroom Sauce with Pasta Egg Noodles is one of my go-to meals for busy weeknights. All you need are beef strips, the egg noodles and basic ingredients from your pantry for the mushroom sauce. In minutes, you'll have a hearty, savory pasta and beef meal the family will keep asking for again and again. This is an Asian in America recipe. Serves 2 to 4.
*This recipe has been published on the Quirk DIY blog.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Beef Stroganoff Mushroom Sauce Pasta Egg Noodles
Servings: 4 people
Calories: 225kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large skillet: 12 to 14 inches in diameter
  • Large Stockpot for cooking pasta noodles: about 8 to 10 quarts

Ingredients

  • 1 pound beef sirloin steak strips sliced in 2-inch pieces; or use cubed round, flank, or skirt steak
  • 2 Tablespoons Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon butter
  • 1 Tablespoon all-purpose flour
  • 2 cloves garlic minced
  • 1 whole white onion sliced
  • 2 cups fresh button mushrooms wiped clean; sliced
  • 1 can (10 and 3/4 ounces) Cream of Mushroom Soup
  • 1 1/2 cups beef broth
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons chopped fresh parsley for garnish
  • 1/2 cup French Fried onions for garnish
  • 1/2 cup freshly-grated parmesan cheese for topping

Instructions

Prepare the beef:

  • In a non reactive bowl, marinate the beef slices with Worcestershire sauce, garlic powder, salt and black pepper. Cover and refrigerate for at least 1 hour.

Prepare the egg noodles:

  • Cook the egg noodles in boiling water according to package directions (about 6 minutes). Drain liquid. Keep noodles warm and set aside.

To cook the beef and mushroom sauce:

  • In a large skillet over medium heat, add the extra virgin olive oil and butter. When butter has melted after 1 minute, pan-sear the beef strips for 2 to 3 minutes to a medium rare. Sprinkle the flour over the beef strips till they are shiny. Remove the beef and set aside.
  • Using the same skillet, over medium heat, saute the garlic and onions for 2 minutes. Add the button mushrooms and continue saute for 2 minutes.
  • In a separate medium-sized bowl, mix the canned Cream of Mushroom Soup with the beef broth. Blend well till there are no lumps. Do this before adding to the skillet or gravy will be lumpy and difficult to blend.
    Pour the smooth mixture into the skillet with the button mushrooms.
    Return the beef strips to the skillet. Incorporate well with the rest of ingredients of the mushroom sauce. By this time, sauce will start to boil. Lower heat to a simmer and cook for 2 minutes more. Keep stirring to avoid ingredients sticking to the bottom of pan.
    Keep heat to a slow simmer so sour cream does not curdle.
    Season with salt and black pepper.

To assemble Beef Stroganoff:

  • Place the egg noodles on a large serving platter. Pour the beef and mushroom sauce over the pasta noodles.
    Garnish with chopped parsley and French Fried onion rings. Sprinkle grated parmesan cheese on top.
    Serve warm.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 6g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 1655mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 446IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg