Ingredients
- 1 1/b lean boneless top sirloin steak
- vegetable cooking spray
- 3 cps sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 tsp beef flavored bouillon granules
- 1 cup hot water
- 1 Tbsp margarine
- 2 Tbsp all purpose flour
- 1/4 cup dry sherry
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup low fat sour cream
- 3 1/2 cups cooked wide egg noodles (cooked without salt or fat)
- 3 Tbsp minced fresh parsley
- fresh parsley sprigs (optional)
Preparation
Step 1
Partially freeze steak; trim fat from steak. Slice steak, diagonally, across grain into 1/4 inch wide strips, cut strips into 2 inch pieces. Coat a large nonstick skillet wit cooking spray, place over medium high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak, mixture from skillet. Drain well, and set aside. Wipe drippings from skillet with a paper towel. Combine bouillon granules and hot water, stirring well. Melt margarine in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook stirring constantly, until thickened and bubbly. Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture. Combine cooked noodles and minced parsley; toss mixture well. Serve stead mixture over noodles. Garnish with parsley sprigs, if desired.