- 1 1/2 pounds beef top sirloin, thinly sliced
- 1 1/2 tablespoons steak seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 (8 ounce) package baby bella mushrooms, thinly sliced
- 1 small onion, finely chopped
- 4 cups water
- 1 tablespoon beef soup base (such as L.B. Jamison's®)
- 1 teaspoon beef soup base (such as L.B. Jamison's®)
- 1 (8 ounce) container sour cream
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package egg noodles
- 1 cup frozen peas, thawed (optional)
- 1/2 cup chopped fresh flat-leaf parsley, or to taste (optional)
- Mix beef and steak seasoning together in a bowl.
- Heat olive oil in a 5-quart pot over medium-high heat. Add beef in a single layer; cook, turning once, until just browned on both sides, 5 to 7 minutes. Transfer to a plate using tongs; cover with aluminum foil and keep warm.
- Combine butter with the drippings in the pot and melt over medium heat. Add mushrooms and onion; cook and stir until mushrooms brown and onion softens, 7 to 9 minutes. Stir in water and bring to a simmer. Add 1 tablespoon plus 1 teaspoon soup base; mix well.
- Place sour cream in a bowl. Ladle in 1/2 cup of the simmering mushroom-soup base mixture. Beat with a whisk to combine. Set aside until the final step.
- Stir cream of mushroom soup and egg noodles into the pot and mix well. Bring to a boil and reduce heat. Simmer, uncovered, stirring occasionally, until noodles are tender yet firm to the bite and liquid is mostly reduced to sauce, 10 to 15 minutes.
- Stir cooked beef and any accumulated liquid into the sauce. Return to a simmer. Remove from heat; stir in sour cream mixture. Add peas. Let sit until heated through, 5 to 7 minutes. Top with parsley.
04/16/2018
recipepes.com
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