This classic recipe is made with a quick sauté of tender steak and perfectly-browned mushrooms, all tossed together with the richest, savoury, garlicky cream sauce. Served over egg noodles, it’s total comfort.
MAKES 4 Servings - PREP TIME 20 min - COOK TIME 15 min - TOTAL TIME 35 min
4 Beef Fast-fry Steaks (e.g. Strip Loin or Top Sirloin Fast-fry), about ¾ lb (375 g)
Salt and pepper
2 tbsp (30 mL) vegetable oil, divided
3 tbsp (45 mL) butter
1 small onion, sliced
10 oz (300 g) sliced mushrooms (cremini or button)
4 cloves garlic, minced
3 tbsp (30 mL) all-purpose flour
2 cups (500 mL) beef broth
1 tbsp (15 mL) EACH Worcestershire sauce and Dijon mustard
⅔ cup (150 mL) sour cream or plain Greek yogurt
8 oz (250 g) dry wide egg noodles
Chopped fresh chives
1. Sliced steaks across the grain into 1-inch (2.5 cm) wide stir-fry strips Season beef with salt and pepper to your taste.
2. Heat 1 tbsp (15 mL) oil over medium-high heat in a large skillet. Add half the beef to the pan, cook for about 1 minute per side, until browned. Transfer to a plate. Repeat with remaining oil and beef. Set aside.
3. Add butter to the pan and swirl until melted; cook onion, stirring, for 2 minutes. Add mushrooms, reduce heat to medium, and cook, stirring, for 5 to 7 minutes, until mushrooms are lightly browned and most of the water has evaporated and onion is soft. Add garlic; cook, stirring, for 1 minute.
4. Sprinkle with flour and cook, stirring, for 1 minute. Gradually stir in broth until incorporated. Stir in Worcestershire, Dijon, and sour cream; bring to boil. Reduce heat and simmer, stirring often, for 3 to 5 minutes or until thickened. Season with salt and pepper to taste.
5. Meanwhile, cook egg noodles in a large pot of boiling salted water according to package directions. Drain well.
6. Stir beef and accumulated juices into sauce and heat through for 1 minute. Serve over egg noodles, garnished with chopped chives.
If you don’t want to use steak, this recipe can be made with ground beef as well. Omit oil and cook ground beef, stirring and using the back of a spoon to break beef into chunks, for about 8 to 10 minutes or until thoroughly cooked; transfer to a bowl with a slotted spoon, draining off fat before proceeding with step 3.
For the original recipe, click here.