Ingredients
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6 ounces lean sirloin steaks
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1 1/2 cups sliced mushrooms (fresh)
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1/2 cup onion (sliced)
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3 garlic cloves (minced)
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1/2 cup beef broth
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1/4 cup tomato sauce
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3 tablespoons sherry wine
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3/4 teaspoon Worcestershire sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/3 cup fat free sour cream
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1 cup dry medium egg noodles (cooked, about 1 cup uncooked)
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2 teaspoons fresh parsley (chopped)
Instructions
- Trim fat from steak.
- Slice steak diagonally across grain into 1/4 inch wide strips.
- Place a non-stick skillet over medium high heat until hot.
- Add steak; cook 3 minutes.
- Drain well.
- Place skillet over medium-high heat until hot.
- Return steak to skillet.
- Add mushrooms, onion, and garlic; saute 2 minutes.
- Add beef broth and next 5 ingredients; bring to boil.
- Cover, reduce heat, and simmer 50 minutes or until meat is tender.
- Remove from heat; stir in sour cream.
- Spoon over noodles; sprinkle with parsley.
- Serving size approximately 1 1/4 cup steak mixture and 1/2 cup noodles.