Follow the jump for the recipe, edits and review!
Ingredients
1 pound boneless sirloin steak, trimmed
Cooking spray
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)
Preparation
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; sauté 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; sauté 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.
Yield
6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)
Side note: We got about 4 servings, not 6.
I almost never make a recipe exactly by the book, both for taste and budgetary reasons. So what did I change?
8 oz baby Portabella mushrooms subbed for 8 oz cremini mushrooms
2 shallots for 1/2 cup chopped onion
1 tablespoon or so Country Crock margarine for 1 tablespoon butter
2 tbsp whole-wheat all-purpose flour for 2 tablespoons all-purpose flour
4 c. whole wheat penne for 4 cups hot cooked egg noodles (8 ounces uncooked)
Added garlic and onion powder
So sorry for no personal pictures - I will have to start documenting asap!
Successes:
- The steak, if cooked gently for the first step, stays deliciously tender and juicy even after all the simmering.
- The mushrooms give it a nice meaty flavor without spending too much $ on the steak, and also add a nice depth to the sauce.
- Wheat flour subbed just fine for the white all-purpose, a thank-goodness moment since we'd never done that substitution before.
- The sour cream was a little too tangy for me, so I added garlic and onion powder at the end to even it out a little. Crisis averted - it tasted great!
Failures:
- This is NOT a reheatable dish for me. The next day, the meat was tougher out of the microwave and the shallots lost their nice texture and become rubbery. Next time I'll cut the recipe in half and eat it for dinner only.
- Subbing the penne for the egg noodles didn't work quite as well as another grain might have, like a brown rice. IMO, there's not enough sauce to overtake the strong wheat noodle flavor, so it needs something more mild. I'm not a fan of egg noodles period, but for those who do like them, they'd probably hold up better since they're thinner and less overpowering taste-wise.
BullsBistro Rating: B-
Next time I have a craving for some delicious beefy noodles, I will probably try some alternative recipes I have for lightened up beef stroganoff in the crock pot. Combining efficiency and German/Russian food in the same recipe = perfection.
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