Beef and Mushrooms with Pasta

    Recipe Picture:Beef and Mushrooms with Pasta
    2

    Beef and Mushrooms with Pasta

    (1351)
    1hour10min


    1265 people made this

    This is an easy recipe to make with a few simple pantry ingredients and some rump steak. It is also great served with fresh, crusty bread.

    Ingredients
    Serves: 8 

    • 1 (300g) tin condensed cream of mushroom soup
    • 35g dry beef soup mix
    • 1 (130g) tin mushrooms, drained
    • 1 cup (250ml) water
    • 450g rump steak, cubed
    • 450g pasta

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 200 degrees C.
    2. In a 30 x 20cm casserole dish, combine the mushroom and beef soups, tinned mushrooms and water. Mix thoroughly and add beef cubes. Turn to coat well.
    3. Bake in a preheated oven for 1 hour.
    4. While beef cubes are baking, bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef cubes and sauce over noodles.
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    Reviews and Ratings
    Global Ratings:
    (1351)

    Reviews in English (974)

    by
    1324

    I loved this recipe! I did mine in the crock-pot and it turn out wonderful! I used 3 cans of cream of mushroom soup (healthy request), 1 packet of beef onion soup mix, 1 cup milk, and 1 cup water and fresh button mushrooms. I put everything together and popped it in the crockpot for 8 hours, and the meat was falling apart. Also I cooked the noodles aldente and then threw them in the crockpot for the last 10 or so minutes. The noodles soaked up the sauce and it was wonderful! Loved this recipe!!!!  -  25 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    765

    This has made its way into the weekly rotation in my house, but I did make a few changes. I use stew beef and season it with onion powder, garlic powder, and black pepper. I brown it in olive oil before it goes in the oven. For the sauce, I use a can of cream of mushroom mixed with an equal amount of milk, an envelope of beefy onion, and a package of brown gravy mix. The milk gives me twice as much sauce, and the gravy mix thickens it up. It also seems to dilute the salt, because I haven't had any issues with it being too salty.  -  11 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    752

    This recipe is delicious and is great as is. However, this time I decided to do things somewhat differently. I love garlic and onions, so I added one tablespoon diced garlic and a small onion, chopped. I make the cream of mushroom soup using 1/2 can of milk, then add the onion soup mix and a little more water than called for. I also add about a tablespoon of concentrated beef broth. I added the onions, garlic, and mushrooms to the mixture and than poured over the meat. I have plenty of sauce to mix in with the noodles this way. Just a suggestion for those of you who said you didn't have enough gravy at the end.  -  27 Mar 2003  (Review from Allrecipes USA and Canada)

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