Beef Stroganoff With Mushrooms and Egg Noodles
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Whenever we visited our family in the Midwest, our aunt would cook a large container of Beef Stroganoff with a platter of pasta right next to it. This was a great idea for a big meal if one is feeding a large family or simply a bunch of heavy eaters. I thought this was a great meal idea for dinner tonight.
It is now 6 o’clock in the evening, and time to tackle dinner tonight. I was saved by my own recipe. I had a pound of perfectly marbled premium Angus beef skirt steak. And I had a package of extra wide egg noodles. I knew I could easily make Beef Stroganoff in a few minutes and make my family happy.
Taking the cue from what our Auntie Tacing used to cook, I watched the onion slices sizzle in the skillet which had a combination of olive oil and butter. I added the beef slices and I was mesmerized by the heady aroma of onions, garlic and beef overpowering the kitchen. The rich cream of mushroom soup looked promising as I whisked it with the broth then poured it into the pan to immerse the tender, succulent beef slices. Following package directions, the pasta cooked in no time. Dinner was done and it was easy.
Beef Stroganoff with Mushrooms and Egg Noodles
Equipment
- Large skillet: 12 to 14 inches in diameter
- Large Stockpot to cook pasta: 8 or 10 quarts
Ingredients
- 1 package (12 oz) egg noodles, extra wide cook according to package directions
- 1 pound beef sirloin or skirt steak cut into thin 2-inch long strips (or use cubed round, flank steak)
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper powder
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
- 2 Tablespoons all-purpose flour
- 1 whole onion sliced
- 2 cloves garlic minced
- 2 cups button mushrooms washed
- 1 can (10 and ¾ oz) cream of mushroom soup
- 1½ cups beef broth
- 1 cup sour cream
- 1/2 cup chopped fresh parsley
- 1/2 cup French Fried Onions for garnish, (canned)
- 1/4 cup grated Parmesan cheese
- for serving - bread
- for serving - salad greens
Instructions
- In a medium-sized bowl marinate the beef strips with Worcestershire sauce, salt and black pepper powder. Cover and refrigerate for 30 minutes to one hour.
- Cook the pasta egg noodles (or any pasta preferred) according to package directions. If using egg noodles, it takes about 6 minutes to cook in boiling water. When cooked, drain noodles, cover and keep warm till ready to use much later.
- In a large skillet, over medium heat, add the olive oil and butter. Pan sear the beef strips for about 2 to 3 minutes till medium rare. Remove the beef strips from the skillet and set aside.
- Using the same skillet, add the onions and garlic. Add a teaspoon of olive oil if skillet is dry. Sauté till onions are translucent for about 1 to 2 minutes. Add the flour and blend well with the onions. Add the mushrooms and stir fry for 2 minutes more.
- Separately, in another medium-sized bowl, mix the cream of mushroom soup and beef broth. Blend well. Make sure this creamy mixture is well-blended because it will harder to make the lumps go away once it is cooking in the skillet. When liquid consistency is smooth, add to the skillet of onions, garlic and mushrooms. Blend well and cover. When the mixture boils, lower heat to a simmer.
- Return the cooked beef strips to the skillet. Mix well into the creamy sauce with mushrooms. Add the sour cream and blend well. Stir to avoid ingredients sticking to the bottom of the pan, while making sure the heat is a slow simmer. Keep temperature low to avoid the sour cream from curdling. Cook for 2 minutes more.
- To serve: Prepare a large platter or pasta bowl and place the cooked egg noodles. Pour the creamy beef and mushroom sauce over the noodles. Garnish with chopped parsley, French Fried onion rings. Sprinkle with freshly grated parmesan cheese. Serve warm with a loaf of bread and salad greens.
- Cook’s comments: Other pastas you can use for this recipe are fettuccine, bow ties or “farfalle”, penne, spaghetti and even orzo. If there are leftovers, re-heat the mushroom sauce and add half a cup of milk or heavy cream. If cooking with milk or cream, remember not to let the sauce boil or curdle.
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Nutrition
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.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
