Our aunt always cooked Beef Stroganoff and Mushroom Sauce with Egg Pasta Noodles whenever we visited family in the mid west. It’s an absolute favorite family dish that appeals to every one around the table.
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.
Beef Stroganoff is a classic beef and pasta dish with origins that trace back to Russia, according to our Wikepedia friends. Its thick, creamy sauce that encases the pan-seared beef strips on a bed of hearty egg noodles have been popular around the world for decades.
This is the perfect quick meal for any day or night of the week. When you’re having an insanely busy work week, yet yearn for a good home cooked meal then this is the one for you. If you only have a few minutes before dinner, then this is the answer.
Just toss it all in, twirl the fork and enjoy ! For the complete Beef Stroganoff and Mushroom Sauce with Egg Pasta Noodles recipe head on over to Quirk Books, to my guest post at their Homemade Quirk blog. You will love this easy, elegant and excellent egg noodles dish!
Beef Stroganoff and Mushroom Sauce with Egg Pasta Noodles
- Large skillet: 12 to 14 inches in diameter
- Large Stockpot for cooking pasta noodles: about 8 to 10 quarts
- 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
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.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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