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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 5 |
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slightly lighter version Ingredients:
4 cups egg noodles, medium, uncooked, about 8 ounces |
1 cup beef broth |
1 tablespoon worcestershire sauce |
1 teaspoon balsamic vinegar |
2 tablespoons tomato paste |
1 teaspoon salt, divided |
1/4 teaspoon black pepper |
nonstick cooking spray |
1 lb sirloin tip steak, boneless, about 1/2-inch thick |
1 onion, chopped |
8 ounces mushrooms, presliced |
3 tablespoons all-purpose flour |
1/2 cup reduced-fat sour cream |
1/4 cup fresh parsley, chopped |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine broth, vinegar, tomato paste, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.
3. Heat Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.
4. Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.
5. Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.
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