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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Freezes well! Ingredients:
1 lb boneless sirloin steak, trimmed and cubed |
cooking spray |
8 ounces sliced cremini mushrooms |
1/2 cup chopped onion |
3 garlic cloves, chopped |
1 tablespoon butter |
2 tablespoons all-purpose flour |
1 cup fat free low-sodium beef broth |
1/4 cup dry sherry |
1 tablespoon worcestershire sauce |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
3/4 cup reduced-fat sour cream |
4 cups hot cooked egg noodles (8 ounces uncooked) |
3 tablespoons minced fresh flat-leaf parsley |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; saute 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; saute 4 minutes. Add cremini mushroom mixture to beef.
2. Melt butter in pan over medium heat. Add flour. Cook 1 minute, stiring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
3. Add beef mixture, sherry, salt and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
4. Combine noodles and parsley. Serve beef mixture over noodles.
5. If freezing: Spoon beef/sour cream mixture into 1 gallon freezer bags. Let cool completely in refrigerator. Once cooled, lay flat in freezer. Will keep frozen for 2 months.
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