- ounce) carton reduced
- fat sour cream 3 Tbsp. tomato paste 1 tsp. Worcestershire sauce 1/2 cup all
- purpose flour 1 tsp. salt 1/8 tsp. freshly ground black pepper 2 pounds boneless sirloin steak, cut into (2
- inch) strips 1 Tbsp. butter 1/2 cup chopped onion 1 (14
- ounce) can less
- sodium beef broth 2 cups sliced mushrooms Chopped fresh parsley (optional) 8 cups cooked medium egg noodles (about 7 cups uncooked pasta)
Adapted from keyingredient.com
Combine the first 3 ingredients in a bowl. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.