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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound boneless sirloin steak, trimmed |
cooking spray |
3 cups sliced cremini mushrooms (about 8 ounces) |
1/2 cup chopped onion |
1 tablespoon butter |
2 tablespoons all-purpose flour |
1 cup fat-free, less-sodium beef broth |
1/4 cup dry sherry |
1/2 teaspoon salt |
1/8 teaspoon freshly 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 |
fresh parsley sprigs (optional) |
Directions:
1. Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 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; sauté 4 minutes. Add cremini mushroom mixture to beef.
3. Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
4. 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.
5. Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
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