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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 pound lean boneless top sirloin steak |
cooking spray |
1/2 cup sliced onion |
1 pound mushrooms, sliced |
1/4 cup dry white wine or less-sodium beef broth |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
1/2 cup fat-free sour cream |
4 1/2 cups cooked egg noodles |
Directions:
1. Trim fat from steak; cut steak into thin slices. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; sauté 5 minutes. Add onion and mushrooms; sauté 5 minutes. Reduce heat to medium-low. Add wine, salt, and pepper; cook 2 minutes.
2. Combine soup and sour cream; stir into steak mixture. Cook until thoroughly heated. To serve, spoon meat mixture evenly over noodles.
3. Tip: Cook the noodles while you're cooking the meat mixture so that everything is ready at the same time.
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