Beef Tips and Egg Noodles with Mushroom Sour Cream Sauce

Introduction

The sauce in this dish is built from prepared beef tips with gravy, condensed cream of mushroom soup, and sour cream, so you get a full, creamy mushroom sauce with very little work. The mushrooms and onion cook while the wide egg noodles boil, which keeps the total time to about 25 minutes. It fits a weeknight dinner and reheats well if you keep the noodles and sauce separate.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 8 oz wide egg noodles (figures are for yolk-free noodles)
• 1 teaspoon olive oil
• 1 package (8 oz) sliced mushrooms
• 1 large (1 cup/150 g) coarsely-chopped onion
• 1 package (17 oz) prepared beef tips with gravy
• ¼ cup (60 ml) skim milk
• 1 can (10.75 oz) condensed cream of mushroom soup (figures are for fat-free)
• Salt to taste
• Pepper to taste
• 1 teaspoon bottled minced garlic
• ¼ teaspoon (or more to taste) mild or hot paprika
• ½ cup (250 ml) sour cream (figures are for reduced-fat)
• ¼ cup (125 g) finely-chopped fresh parsley

Instructions

1. Prepare noodles according to package directions and drain.
2. As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.
3. Add mushrooms and onions and cook until onion is soft, about 3 minutes.
4. Add beef tips, milk, and mushroom soup.
5. Add salt and pepper to taste and stir well.
6. Reduce heat to simmer and stir in garlic, paprika, and sour cream.
7. Simmer lightly, without letting it boil (that will curdle it).
8. When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.
9. Garnish with parsley.

Variations

• Swap the wide egg noodles for regular egg noodles or even rotini if that is what you have. You keep the same basic format, but the texture shifts from broad, soft noodles to a firmer pasta bite.
• Use hot paprika instead of mild paprika, or increase the paprika within the stated range. That gives the sauce more warmth and a slightly sharper finish without changing the method.
• Replace the sliced mushrooms with cremini mushrooms. The sauce stays creamy, but the mushroom flavor gets deeper and more savory.
• Use full-fat sour cream instead of reduced-fat sour cream if you want a richer sauce. It will taste fuller and is slightly less likely to separate over low heat.
• Swap the condensed cream of mushroom soup for condensed cream of celery if you want less mushroom flavor. The sauce will still be creamy, but the overall profile will be a little lighter and less earthy.

Tips for Success

• Use a very deep skillet or Dutch oven as written, since the beef tips, gravy, soup, and sour cream make a fairly full pan.
• Cook the mushrooms and onions until the onion is actually soft, not just warm; that short step gives the sauce better texture.
• Keep the heat at a low simmer after you stir in the sour cream. If the sauce bubbles hard or boils, it can curdle.
• Taste before adding much salt, because the prepared beef tips with gravy and condensed soup can already bring plenty of seasoning.
• Drain the noodles well so excess water does not thin the sauce on the plate.

Storage and Reheating

Store the sauce and noodles in separate airtight containers in the fridge for up to 4 days. If they are already combined, they will still keep, but the noodles will absorb sauce and soften more.

Freeze only the sauce if needed, in a freezer-safe container, for up to 2 months. The sour cream can separate slightly after thawing, so the texture is not quite as smooth; the noodles are better made fresh.

Reheat the sauce on the stovetop over low heat with a small splash of milk, stirring often until warmed through. You can also microwave it in short intervals at reduced power, stirring between rounds. Reheat the noodles briefly in the microwave or by dipping them in hot water for 20 to 30 seconds.

FAQ

Can you use regular egg noodles instead of yolk-free noodles?

Yes. Cook them according to the package directions and drain them well before serving with the sauce.

Why does the recipe say not to boil the sauce after adding sour cream?

Sour cream can curdle if it gets too hot. Keep the pan at a gentle simmer so the sauce stays smooth.

Can you make this ahead?

Yes. The sauce holds up well for a few days, especially if you store it separately from the noodles and reheat it gently.

Can you substitute Greek yogurt for the sour cream?

You can use plain full-fat Greek yogurt, but the sauce will taste tangier and it can split more easily than sour cream. Add it over low heat and do not let the sauce boil.