As usual, I got the recipe off of Mr. Food (thanks mom!)
Serves: 6
Cooking Time: 35 min
Ingredients
- 1 pound no-yolk egg noodles
- 1 1/2 pounds boneless beef top sirloin steak, well trimmed and thinly sliced across the grain
- 1 small onion, chopped
- 8 ounces fresh mushrooms, sliced
- 1 (10-¾ ounce) can condensed reduced-fat cream of mushroom soup
- 1 cup dry white wine
- 1/8 teaspoon black pepper
- 1/2 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare noodles according to package directions; drain, rinse, drain again then set aside and cover to keep warm.
- Coat a nonstick skillet with cooking spray, brown beef and onion over medium-high heat 5 to 7 minutes or until no pink remains in steak and onions are tender, stirring occasionally. Add mushrooms and cook 3 minutes, or until tender. Reduce heat to medium-low and stir in soup, wine, and pepper; simmer 25 minutes, or until meat is tender. Add sour cream and parsley, and cook 1 minute, or until heated through. Do not boil.
- Serve over warm noodles.
Notes
If you prefer a saltier flavor, as we do, then add 1/2 teaspoon salt when you add the pepper.
I tweaked the recipe a bit though.
Instead of white wine I used a cup of beef broth. And my noodles were also whole wheat.
I also used canned mushrooms and dried parsley.
I'm pleased with how it turned out though, and would recommend it to others :)
