Saturday night we had a family birthday celebration and I tried a new recipe. I will share it with you because it was such a hit. Even our 5 year old grand-daughter, who is a fairly fussy eater, loved it.
Cooking Light April 2007
Yield: 6 servings (serving size about 2/3 cup beef mixture and 2/3 cup noodles)
1 pound boneless sirloin steak, trimmed
3 cups sliced cremini mushrooms (about 8 ounces)
1/2 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
4 cups hot cooked egg noodles (8 ounces uncooked)
3 tablespoons minced fresh flat-leaf parsley
Fresh parsley sprigs (optional)
Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; saute 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; saute 4 minutes. Add cremini mushroom mixture to beef.
Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
Amount per serving:
Calories: 352 Calories from fat: 30% Fat: 11.7g Saturated fat: 5.3g Monounsaturated fat: 3.9g Polyunsaturated fat: 1g Protein: 24.2g Carbohydrate: 36g Fiber: 1.8g Cholesterol: 87mg Iron: 3.1mg Sodium: 355mg Calcium: 40mg