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“This is a super-fast, and great tasting every day meal, I make this using my Parmesan meatball recipe in place of the steak!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 1 -2 tablespoon fresh minced garlic
  • 12 lb fresh sliced mushrooms
  • 12 teaspoon crushed red pepper flakes (optional or to taste)
  • 34 cup sour cream
  • 14 cup flour
  • 1 12 cups half-and-half
  • 12 cup dry onion soup mix (I just use one package Lipton's onion soup mix)
  • 3 tablespoons ketchup
  • 14 cup grated parmesan cheese (optional)
  • 1 tablespoon lemon juice
  • salt and pepper
  • 2 tablespoons finely chopped parsley
  • 1 (375 g) package broad egg noodles, cooked

Directions

  1. Season beef cubes with salt and pepper.
  2. In a large skillet, cook steak in butter and oil over medium heat until browned (about 5 minutes).
  3. Add onions, garlic, mushrooms and chili flakes; cook until onion is tender (about 6-7 minutes).
  4. In a bowl, whisk together sour cream and flour, then whisk half and half cream and ketchup; stir well.
  5. Gradually add in half and half cream into the skillet with the onion soup mix; stir to combine and bring to a boil, and simmer for 15 minutes.
  6. Add in Parmesan cheese; mix to combine.
  7. Season with salt and black pepper to taste.
  8. Add in the lemon juice.
  9. Sprinkle with parsely, and serve with pasta.

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