This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Tossed green salad and a delicious Pinot Noir

Add some sautéed chanterelles or other wild mushrooms for extra mushroomy goodness.

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Sautéed Steak with Mushroom Sauce


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  • 1 pound sirloin or tri-tip steak, cut into bite-size pieces
  • Vegetable or olive oil
  • 1 medium onion, diced
  • 3 cups prepared creamy mushroom soup
  • 12 ounces egg noodles, prepared according to package instructions
  • 1/4 cup chopped fresh chives
  • Salt and freshly ground black pepper


Lightly drizzle steak with oil and season well with salt and pepper. Heat a large skillet to medium high. Lightly coat skillet with oil and heat until shimmering.
Add steak and sauté until lightly browned. Remove to a bowl. Add onion to skillet and cook until tender, about five minutes. Stir in the mushroom soup and steak and heat through.
Serve over hot egg noodles and garnish with fresh chives.


Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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