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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make a classic family favorite in a fraction of the time. Best of all, this comforting dish comes in at less than 400 calories per serving. Ingredients:
6 1/2 cups water, divided |
4 ounces uncooked egg noodles |
1 pound flank steak, trimmed |
cooking spray |
1 cup chopped onion |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon kosher salt |
1/4 teaspoon hot paprika |
1 (6-ounce) package presliced exotic mushroom blend |
1 cup lower-sodium beef broth, divided |
5 teaspoons all-purpose flour |
1/3 cup fat-free sour cream |
3 tablespoons thinly sliced green onions |
1 tablespoon butter |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Bring 6 cups water to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain.
2. Cut beef across the grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 4 minutes or until browned. Remove beef from pan. Add 1 cup onion, black pepper, salt, paprika, and mushrooms to pan; sauté 4 minutes or until tender. Reduce heat to medium.
4. Combine 1/4 cup beef broth and flour in a small bowl, stirring with a whisk. Add broth mixture, beef, remaining 3/4 cup broth, and remaining 1/2 cup water to pan, scraping pan to loosen browned bits. Cover and cook 8 minutes or until sauce thickens. Remove from heat; stir in sour cream, green onions, and butter. Serve beef mixture over egg noodles; sprinkle with parsley.
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