If you love beef and pasta, you’ll love this creamy classic dish that deserves a place on every gourmet cook’s list.
Surprisingly, it’s one of the easiest pasta dishes to make. Take some strips of sizzling steak sautéed in extra virgin olive oil, lots of butter, mushrooms, onions, heavy cream and seasonings. Pour this heavenly cream mixture and beef strips over mounds of curly, extra wide egg pasta noodles. Enjoy how the pasta cradles the tender, succulent beef strips coated with the rich mushroom sauce. It’s so versatile, too. Make the sauce and try it on different types of pastas.
Any way you make it, it’ll be fabulous and perfect!
Beef Stroganoff & Mushroom Sauce with Egg Pasta Noodles
Servings : 2 to 4
· 1 pound sirloin steak, cut into thin strips (or use cubed round, flank steak, skirt steak or leftover steak slices)
· 2 Tablespoons Worcestershire sauce
· 2 teaspoons garlic powder
· 2 teaspoons onion powder
· 1 teaspoon black pepper powder
· 1 teaspoon salt
· 2 Tablespoons extra virgin olive oil
· 1 Tablespoon butter
· 2 Tablespoons flour
· 1 whole onion, sliced
· 4 cloves garlic, minced
· 2 cups fresh sliced button mushrooms, cleaned and wiped
· 1 can (10 and ¾ ounce) cream of mushroom soup
· 1 and ½ cups beef broth
· 1 cup sour cream
· Salt and black pepper powder to season
· 12 ounces extra wide egg noodles, cook according to package directions (about 6-7 cups)
· ½ cup chopped parsley, for garnish
· ½ cup French Fried onions, for garnish
· Freshly grated parmesan cheese, for topping
1. Pre-marinate the beef strips in Worcestershire sauce, garlic and onion powders, salt and black pepper. Cover with a plastic sheet and refrigerate for at least an hour or more.
2. Cook egg noodles according to package directions in boiling water with a pinch of salt. This takes 6 minutes to cook. Drain noodles, keep warm and set aside till ready to use.
3. In a large skillet, over medium high heat, add the EVOO and butter. Add the beef strips and pan sear for 2 to 3 minutes, to a medium rare. Sprinkle the flour over it and mix well till beef gets a shiny glaze. Remove from heat and set aside in a plate for later use.
4. In the same skillet, continue cooking by adding the onions and garlic. Saute for a minute or 2 till onions become translucent. Add the mushrooms and stir fry for 2 to 3 minutes.
5. In a separate small bowl, pre-mix the cream of mushroom soup and beef broth and blend well. It’s important to do this before adding to the skillet, to avoid having a lumpy gravy that will be hard to blend in the pan. Once the mushroom soup and broth are blended to a smooth consistency, add this to the skillet that has the onions, garlic and mushrooms. Bring to a boil.
6. Return the beef strips to the skillet with the mushroom sauce. After sauce boils, turn heat to low. Add the sour cream and cook for a few minutes more, stirring to avoid ingredients sticking to bottom of pan. Keep temperature at a low to avoid sour cream from curdling.
7. Season with a pinch of salt and black pepper powder.
8. Prepare on a large platter the egg pasta noodles. Then pour the beef and mushroom sauce over it. Garnish with chopped parsley, French Fried onion rings and parmesan cheese. Serve hot with some good bread.
RECIPE NOTES: Other pastas you can use for this recipe are fettucinne, bow ties or ‘farfalle’, penne, spaghetti and even orzo. If there are leftovers, heat the mushroom sauce and add half a cup of milk or heavy cream to thicken. If cooking with milk or cream, remember not to let the sauce boil or curdle.
Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America & The Queen's Notebook. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow Mango_Queen on Twitter.