Beef and Noodles in Mushroom Sauce

This hearty dish is perfect for fall entertaining. Serve it with a spinach salad, some dinner rolls warm from the oven, and an apple pie.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 1 lb. boneless round steak
  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 1 package (8 oz.) sliced mushrooms
  • 3 Tbsp. tomato paste
  • 3 Tbsp. water
  • 1⁄2 tsp. basil leaves
  • 1 Tbsp. arrowroot
  • 1 cup plain yogurt
  • 1⁄4 cup beef stock
  • 3 cups hot cooked noodles


  • Trim excess fat from the steak and slice against the grain into 1⁄4-inch strips.
  • In a large skillet, heat olive oil over medium heat. Add onion and mushrooms; cook and stir until tender, about 5 minutes. Add beef and cook, stirring frequently, until browned, about 4 minutes longer.
  • Meanwhile, in small bowl combine tomato paste, water, basil, arrowroot, yogurt, and stock and mix with wire whisk until blended. Add to skillet and bring to a simmer. Simmer for 3 to 4 minutes or until sauce thickens. Serve immediately over hot cooked noodles.