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Prep Time
10 mins
Total Time
40 mins


2 tbsp
olive oil, divided
30 mL
1 lb
boneless blade steak, cut crosswise into 1/4-inch (5-mm) thick slices
500 g
1/2 tsp
each salt and pepper
1 mL
1/2 lb
sliced cremini mushrooms
250 g
large onion, thinly sliced
1/4 cup
tomato paste
60 mL
2 cups
beef broth
500 mL
1/3 cup
sour cream
75 mL
2 tbsp
chopped fresh chives
30 mL
12 oz
egg noodles, cooked according to package directions
375 g


Step 1

In large ovenproof skillet with lid, or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Season meat with salt and pepper. Brown beef on all sides, 5 to 6 min. Transfer to plate.

Step 2

Add remaining oil to skillet. Stir in mushrooms and onions, cook 8 min. or until golden brown. Stir in tomato paste, cook 1 min. Stir in beef broth. Bring to a boil and stir beef (and juices on plate) into skillet mixture.

Step 3

Cover and bake in preheated 375°F (190°C) oven 15 min., or until meat is tender. Remove from oven. Stir in sour cream and chives. Serve over egg noodles.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
22 g
Saturated Fat:
7 g
71 g
4 g
6 g
180 mg
43 g
780 mg
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