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Prep Time: 11 Minutes Cook Time: 25 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Thin ribbons of steak smothered in a creamy mushroom sauce—all served over hot egg noodles—will leave your family begging for more. Ingredients:
1 pound boneless sirloin steak, trimmed |
1 tablespoon vegetable oil, divided |
cooking spray |
2 cups uncooked medium egg noodles (about 4 ounces uncooked noodles) |
1 cup chopped onion |
2 garlic cloves, minced |
1/4 cup dry red wine |
2 (8-ounce) packages sliced mushrooms |
1/2 cup less-sodium beef broth |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
1 tablespoon all-purpose flour |
3 tablespoons water |
1 (8-ounce) container low-fat sour cream |
1/4 cup chopped fresh parsley |
Directions:
1. Cut steak diagonally across grain into thin slices. Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium-high heat. Add half of steak, and sauté 3 minutes. Remove from pan, and set aside. Repeat procedure with 1 teaspoon oil and remaining steak.
2. Prepare noodles according to package directions, omitting salt and fat.
3. While noodles cook, heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add red wine and mushrooms; cook, uncovered, 5 minutes or until liquid evaporates, scraping pan to loosen browned bits.
4. Return steak to pan. Add broth and next 4 ingredients. Reduce heat to medium-low; cook, uncovered, 5 minutes. Combine flour and water, stirring with a whisk until well blended. Stir flour mixture into steak mixture; cook 3 minutes. Remove from heat. Stir in sour cream and parsley. Serve immediately over noodles.
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