This hearty, creamy pasta dish is a classic for a reason! Creamy mushrooms and beef over egg noodles. This will surely be a favorite to add to your weekly menu for you and your family!
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
Water, as needed
340.2g
dried egg noodles
30g
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
226.8g
sliced white mushrooms
60ml
sherry
2 tablespoons
unsalted butter
480ml
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
160g
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Water, as needed
12 ounces
dried egg noodles
1/4 cup
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
8 ounces
sliced white mushrooms
1/4 cup
sherry
2 tablespoons
unsalted butter
2 cups
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
2/3 cup
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Utensils
Step 1
Fill 3/4 of the Ninja PossiblePan with water, then bring to a boil over high heat. When the water is boiling, add the egg noodles and cook for about 6 minutes, stirring occasionally. After cooking, put the lid on the pan and drain the water out the large pour spout. Transfer the noodles to a bowl and set aside.
Step 2
In a small bowl, add 2 tablespoons flour. Place the pan on medium-high heat with 2 tablespoons oil. While the oil heats, dredge the steak strips in the flour, shaking off any excess. When the oil is hot, place the steak in the pan and cook until browned, about 5 to 7 minutes. You may need to work in batches. Once the steak is cooked, remove it from the pan and set aside.
Step 3
Return the pan to medium-high heat and add the remaining oil, onions, and mushrooms. Stirring occasionally, cook until the vegetables are lightly browned and 90% of the liquid has evaporated, about 5- 7 minutes.
Step 4
When the vegetables have cooked, deglaze the pan with the sherry, making sure to scrape up any browned bits on the bottom of the pan. Once all the liquid has evaporated, remove the vegetables from the pan and set aside.
Step 5
Return the pan to medium-high heat and add the butter. When the butter is melted, sprinkle the remaining flour over the pan and stir to create a paste. Cook until lightly browned, about 1 to 2 minutes. Pour the stock into the pan in 3 batches, stirring frequently to avoid any lumps, then bring to a boil.
Step 6
Stir in the mustard, Worcestershire sauce, sour cream, salt and pepper. Add the beef and vegetables to the sauce and stir to combine. Simmer mixture for about 2 minutes, then remove from heat and serve over the noodles. Garnish with the chives.
Fill 3/4 of the Ninja PossiblePan with water, then bring to a boil over high heat. When the water is boiling, add the egg noodles and cook for about 6 minutes, stirring occasionally. After cooking, put the lid on the pan and drain the water out the large pour spout. Transfer the noodles to a bowl and set aside.
Water, as needed
340.2g
dried egg noodles
30g
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
226.8g
sliced white mushrooms
60ml
sherry
2 tablespoons
unsalted butter
480ml
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
160g
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Water, as needed
12 ounces
dried egg noodles
1/4 cup
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
8 ounces
sliced white mushrooms
1/4 cup
sherry
2 tablespoons
unsalted butter
2 cups
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
2/3 cup
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Step 2 of 6
In a small bowl, add 2 tablespoons flour. Place the pan on medium-high heat with 2 tablespoons oil. While the oil heats, dredge the steak strips in the flour, shaking off any excess. When the oil is hot, place the steak in the pan and cook until browned, about 5 to 7 minutes. You may need to work in batches. Once the steak is cooked, remove it from the pan and set aside.
Water, as needed
340.2g
dried egg noodles
30g
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
226.8g
sliced white mushrooms
60ml
sherry
2 tablespoons
unsalted butter
480ml
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
160g
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Water, as needed
12 ounces
dried egg noodles
1/4 cup
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
8 ounces
sliced white mushrooms
1/4 cup
sherry
2 tablespoons
unsalted butter
2 cups
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
2/3 cup
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Step 3 of 6
Return the pan to medium-high heat and add the remaining oil, onions, and mushrooms. Stirring occasionally, cook until the vegetables are lightly browned and 90% of the liquid has evaporated, about 5- 7 minutes.
Water, as needed
340.2g
dried egg noodles
30g
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
226.8g
sliced white mushrooms
60ml
sherry
2 tablespoons
unsalted butter
480ml
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
160g
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Water, as needed
12 ounces
dried egg noodles
1/4 cup
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
8 ounces
sliced white mushrooms
1/4 cup
sherry
2 tablespoons
unsalted butter
2 cups
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
2/3 cup
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Step 4 of 6
When the vegetables have cooked, deglaze the pan with the sherry, making sure to scrape up any browned bits on the bottom of the pan. Once all the liquid has evaporated, remove the vegetables from the pan and set aside.
Water, as needed
340.2g
dried egg noodles
30g
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
226.8g
sliced white mushrooms
60ml
sherry
2 tablespoons
unsalted butter
480ml
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
160g
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Water, as needed
12 ounces
dried egg noodles
1/4 cup
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
8 ounces
sliced white mushrooms
1/4 cup
sherry
2 tablespoons
unsalted butter
2 cups
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
2/3 cup
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Step 5 of 6
Return the pan to medium-high heat and add the butter. When the butter is melted, sprinkle the remaining flour over the pan and stir to create a paste. Cook until lightly browned, about 1 to 2 minutes. Pour the stock into the pan in 3 batches, stirring frequently to avoid any lumps, then bring to a boil.
Water, as needed
340.2g
dried egg noodles
30g
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
226.8g
sliced white mushrooms
60ml
sherry
2 tablespoons
unsalted butter
480ml
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
160g
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Water, as needed
12 ounces
dried egg noodles
1/4 cup
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
8 ounces
sliced white mushrooms
1/4 cup
sherry
2 tablespoons
unsalted butter
2 cups
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
2/3 cup
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Step 6 of 6
Stir in the mustard, Worcestershire sauce, sour cream, salt and pepper. Add the beef and vegetables to the sauce and stir to combine. Simmer mixture for about 2 minutes, then remove from heat and serve over the noodles. Garnish with the chives.
Water, as needed
340.2g
dried egg noodles
30g
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
1
medium white onion, peeled, diced
226.8g
sliced white mushrooms
60ml
sherry
2 tablespoons
unsalted butter
480ml
beef stock
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce
160g
sour cream
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
fresh chopped chives
Water, as needed
12 ounces
dried egg noodles
1/4 cup
all-purpose flour, divided
4 tablespoons
canola oil, divided
2
New York strip steaks, cut in 1/4 -inch strips (10-12 ounces each)
