Beef Stroganoff N Irish Beer & Farfalle Pasta

Rose Mary Mogan


At my husbands special request I made a different version of Beef Stroganoff. I wanted to take it over the top in flavor & presentation.

I used Black Angus Sirloin Tip Steaks, added some Sugar Snap Peas & cooked the Beef in Irish Stout Beer instead of wine, & garnished it with some chopped sweet red bell peppers.

I seasoned the meat with 7 different spices, & allowed it to marinate for 15 minutes to infuse the meat with flavor, this dish was so amazingly good. Even I was surprised.

The Black Angus Beef is the best. This creative presentation really made my husband very happy.

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★★★★★ 2 votes
six or more hearty portions
40 Min
50 Min
Stove Top


4 lb
lean black angus sirloin tip steak (cut in strips or cubes)
8 oz
fresh sliced mushrooms ( i would have used a pound,but didn't have more)
2 bottle
guinness extra stout beer (24 ounces) or beef broth or consumme
2 large
yellow onions sliced
1 lb
pasta of choice (i used farfalle) bow tie pasta
12 oz
fresh or frozen sugar snap peas
1 medium
red bell pepper, chopped
2 c
sour cream ( i prefer daisy brand)
1 c
heavy whipping cream
3 Tbsp
worcestershire sauce
1 stick
butter (more or less as needed)
3 Tbsp
canola or vegetable oil
1 1/2 Tbsp
each steak seasoning, cumin, & granulated garlic
2 tsp
sumac or lemon zest
1 Tbsp
lemon pepper (no salt added)
1 Tbsp
granulated onion powder
2 Tbsp
hungarian paprika
3/4 c
all purpose flour


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1If you do not purchase the meat already cut into strips, then you will need to use a VERY sharp knife to do so. TIP: If you partially freeze the meat, it will be much easier to cut into thin strips. I made both chunks and strips. Remove excess fat. You can cut recipe in half if desired.

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2Partial list of the main ingredients in the recipe. I wanted to use snow peas, but ended up using sugar snap peas.

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3Add the seven spices to a small bowl.

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4Blend throughly together before sprinkling over meat.

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5Season meat with spice blend and allow to marinate at least 15 minutes, this will enhance the flavors of the meat

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6Then add flour and coat meat evenly.

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7Slice onions and separate rings and combine with sliced mushrooms. Then add a tablespoon of butter and a tablespoon of oil to a large skillet, I used a 16 inch skillet, heat over medium high heat, then add sliced onions and mushrooms, and sauté till crisp tender, then remove from skillet and set aside, till needed.

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8Next add 3 tablespoons of butter and 2 tablespoons of oil, heat till hot and add enough of the meat to cover the bottom of the skillet and cook till browned on all sides, then remove to a large platter. Repeat adding more butter and oil if needed,& cook until all of the meat has been cooked.

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9Now return all of the meat to the skillet adding the cooked onion/mushroom mixture. Then turn heat to medium high, add the worcestershire sauce, & the beer,(CAN USE HALF BEEF BROTH OR CONSUMME IF DESIRED) stir , cover and reduce heat and allow to simmer for 15 minutes, then remove lid. I AM ONLY SHOWING ONE BUT HAD TO ADD TWO.

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10While meat is simmering cook pasta until al dente, according to package directions. Drain in a colander, and rinse. Add 2 tablespoons of canola oil or butter and stir to mix together to prevent pasta from sticking together.

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11In the mean time cook the frozen or fresh sugar snap peas according to package directions and set aside.

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12In a medium size bowl combine the sour cream and heavy whipping cream together and whisk together until creamy. Turn fire off on meat mixture, then add the sour cream mixture to skillet and stir to blend.

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13Serve sauce over noodles with sugar snap peas, or make a beautiful presentation as I did by lining the outer edge of the platter with the sugar snap peas, then carefully add pasta on top, and top pasta with a generous amount of meat sauce. Add chopped red bell peppers at the base of the pasta & serve.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Irish