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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is one of my husband's favorite dishes, relates Carmen Edwards of Midland, Texas. I like it because it has meat and vegetables, and the flavors work so well together. Sometimes we serve it over rice and add steamed asparagus or a salad for a great meal. Ingredients:
1/2 pound boneless beef sirloin steak, thinly sliced |
2 teaspoons olive oil, divided |
1 cup sliced fresh mushrooms |
1/2 cup sliced onion |
3 garlic cloves, minced |
1/2 cup beef broth |
1/4 cup tomato paste |
3 tablespoons sherry or additional beef broth |
3/4 teaspoon worcestershire sauce |
1/4 teaspoon salt, optional |
1/4 teaspoon pepper |
1-1/2 cups uncooked egg noodles |
1/3 cup sour cream |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon minced fresh parsley, optional |
Directions:
1. In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender.
2. Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes.
3. Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired. Yield: 2 servings.
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