beef noodles

Beef noodles: Quick and easy family meal. Photo credit: Carla Zinkfontein.

Beef noodles – Comforting pasta midweek meal

Loaded with strong, aromatic flavours, this beef noodles recipe comes together so quickly and easily.

beef noodles

Beef noodles: Quick and easy family meal. Photo credit: Carla Zinkfontein.

Do you love to whip up a quick and tasty meal in your pressure cooker? If yes, this beef noodles recipe is for you. Loaded with strong, aromatic flavours, this recipe comes together so quickly and easily all thanks to the pressure cooker.

The rich combination of ingredients ensures a tasty beefy sauce that will make your pasta dish loaded with flavour. In addition, mushrooms add that delicious umami flavour that we all love in comfort dishes.

If you do not have a pressure cooker, you can still prepare this recipe, but you will have to adjust the cooking time and allow the beef to cook slowly for a soft and succulent result.

Pasta remains a firm favourite in many households and especially among young children. So, preparing this tasty beef noodles recipe from time to time will keep everyone smiling around the dinner table.

Enjoy this dish loaded with comfort. Let us know in the comments section of the recipe if you have tried our recipe.

Beef noodles recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 910 g 910 beef round steak (cut into 2.5 cm pieces

  • salt and freshly ground black pepper to taste

  • 2 tablespoons 2 vegetable oil

  • 1 medium-sized 1 onion, chopped

  • 2 cloves 2 garlic, minced

  • 2 tablespoons 2 tomato paste

  • cups beef broth

  • 1 tablespoon 1 butter

  • 340 g 340 mushrooms, sliced

  • 2 tablespoons 2 cornstarch

  • 3 tablespoons 3 cold water

  • cup sour cream

  • cooked egg noodles (for serving)


  • Season the beef generously with salt and pepper.
  • If you use a pressure cooking pot, select Browning/Saute to preheat the pressure cooking pot. When hot, add 1 tablespoon oil. Brown the meat in batches, about 3 minutes per batch, until all of the meat is browned. Add more oil as needed. Do not crowd the pot. Transfer the browned meat to a plate..
  • Add the remaining 1 tablespoon oil and butter to the cooking pot. When the butter melts, add the mushrooms. Cook for about 5 minutes until golden, stirring only to prevent burning and thus allowing the most browning. Transfer to a separate bowl and set aside.
  • Add the onion to the cooking pot. Saute for about 3 minutes, stirring frequently, until soft and beginning to brown. Add the garlic and tomato paste. Saute for 1 minute. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom. Add the browned beef and accumulated juices. Lock the lid in place. Select High Pressure and 18 minutes cook time.
  • When the cooking time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
  • In a small bowl, whisk the corn-starch and cold water until smooth. Add the slurry to the pot. Select Simmer/Sauté and bring the gravy to a boil, stirring constantly until it thickens.
  • Add the sour cream and the cooked mushrooms to the cooking pot and stir until blended.
  • Serve over egg noodles.


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