| Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4 Ingredients 1 pound beef sirloin steak, raw 6 ounces egg noodles, uncooked 2 tablespoons flour, all-purpose 1 cup sour cream, fat-free 4 fluid ounces beef broth, low sodium 1/4 teaspoon black pepper 20 mushrooms, medium, fresh 1 onion, yellow 1 garlic clove 2 tablespoons margarine, canola-based, trans-fat free
Preparation - Partially freeze beef. Slice thinly across the grain into bite-size strips.
- Bring a large saucepan of water to boil over high heat and cook noodles according to package directions. Drain well and keep warm.
- Combine flour and sour cream. Stir in broth and black pepper. Set aside.
- Wash and slice mushrooms; peel and chop onion; peel and mince garlic. Set aside.
- In a large non-stick skillet, cook and stir half of the meat in margarine over high heat until cooked through. Remove.
- Add remaining meat, mushrooms, onion and garlic. Cook and stir until meat is done and onion is tender.
- Return all meat to skillet. Add sour cream mixture. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more.
- Spoon beef mixture over hot noodles. Serve with steamed green beans or carrots and a tossed salad, if desired.
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