Beef Tips and Noodles in Mushroom Sour Cream Sauce

Introduction

The sauce in this recipe comes together from mushrooms, onion, condensed cream of mushroom soup, and sour cream, then stays smooth by simmering gently instead of boiling. You get beef tips over wide noodles in about 25 minutes, which makes this a practical weeknight dinner that still eats like comfort food.

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

• Use hot paprika instead of mild paprika if you want a sharper finish and more heat in the sauce.
• Swap the 8 oz wide egg noodles for fettuccine or pappardelle if you want a flatter noodle that holds more sauce on each bite.
• Increase the 1 package (8 oz) sliced mushrooms to 16 oz for a more pronounced mushroom flavor and a slightly meatier texture.
• Replace the ¼ cup (60 ml) skim milk with whole milk if you want a richer, fuller sauce.
• Change the garnish from ¼ cup (125 g) finely-chopped fresh parsley to chopped chives for a milder onion note at the end.

Tips for Success

• Start the noodles first so they finish close to the same time as the sauce.
• Cook the mushrooms and onions until the onion is fully soft, not just translucent, so the sauce does not have crunchy pieces.
• After you stir in the sour cream, keep the heat low and watch for only a light simmer; active bubbling can make the sauce split.
• Season with salt carefully after adding the beef tips with gravy and the condensed soup, since both can already bring plenty of salt.
• If the sauce thickens too much before serving, loosen it with a small splash of milk and stir over low heat.

Storage and Reheating

Freezing is not the best option for this dish. The sour cream sauce can separate after thawing, and the noodles tend to go soft.

Reheat on the stovetop over low heat with a splash of milk, stirring often until warmed through. You can also microwave it in short intervals, covered loosely, stirring between rounds so the sauce heats evenly.

FAQ

Can you make the sauce ahead of time?

Yes. Cook the sauce up to 1 day ahead, refrigerate it, and boil the noodles fresh before serving.

What kind of mushrooms work best here?

Standard white mushrooms work well, and cremini are a good choice if you want a deeper mushroom flavor.

Can you use plain Greek yogurt instead of sour cream?

Yes, but use full-fat plain Greek yogurt and keep the heat very low after adding it, since it can split more easily than sour cream.

Why did the sauce turn grainy?