Saturday, October 03, 2009

Dinner: Beef and and Mushrooms

Beef and Mushroom Noodles
Serves 4
Total time: about 30 minutes


  • Olive oil (about 4 tbsp, divided)
  • 1 lb round steak, sliced into 1/8" thick slices
  • 1 small yellow onion, chopped
  • 1 cup fresh mushrooms (or a combination of fresh and re-constituted dried--I used some white button mushrooms plus some dried shitakes)
  • 1 can low-fat cream of mushroom soup
  • 3/4 cup (1/2 can) skim milk
  • 1/2 pound wide egg noodles (4 servings)
  • salt and pepper


  1. Boil noodles according to package directions. Drain and set aside.
  2. Sprinkle thinly sliced steak with salt and pepper. Heat 2 Tbsp oil in a large skillet over medium to medium-high heat until shimmering.
  3. Cook steak in skillet until browned on all sides. Remove to a bowl and cover loosely.
  4. Add another tbsp of oil to the pan, and heat. Cook the onion, stirring frequently, until translucent.
  5. Add the mushrooms and remaining oil (the mushrooms soak it up very fast) and cook about 1 more minute.
  6. Pour about 3/4 cup of water into the hot pan, and stir, scraping the bottom to deglaze (Note, if you're using a non-stick pan, you might be able to skip this step).
  7. Turn the heat down to medium-low, and add the cream soup and milk. Mix well.
  8. Add the meat and any accumulated juices to the mushroom soup mixture, and add salt and pepper to taste.
  9. Toss with the egg noodles, and serve warm.

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