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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a super-fast, and great tasting every day meal, I make this using my Parmesan meatball recipe in place of the steak! Ingredients:
1 lb sirloin steak, cut into 1-inch cubes |
2 tablespoons butter |
2 tablespoons oil |
1 onion, finely chopped |
1 -2 tablespoon fresh minced garlic |
1/2 lb fresh sliced mushrooms |
1/2 teaspoon crushed red pepper flakes (optional or to taste) |
3/4 cup sour cream |
1/4 cup flour |
1 1/2 cups half-and-half |
1/2 cup dry onion soup mix (i just use one package lipton's onion soup mix) |
3 tablespoons ketchup |
1/4 cup grated parmesan cheese (optional) |
1 tablespoon lemon juice |
salt and pepper |
2 tablespoons finely chopped parsley |
1 (375 g) package broad egg noodles, cooked |
Directions:
1. Season beef cubes with salt and pepper.
2. In a large skillet, cook steak in butter and oil over medium heat until browned (about 5 minutes).
3. Add onions, garlic, mushrooms and chili flakes; cook until onion is tender (about 6-7 minutes).
4. In a bowl, whisk together sour cream and flour, then whisk half and half cream and ketchup; stir well.
5. Gradually add in half and half cream into the skillet with the onion soup mix; stir to combine and bring to a boil, and simmer for 15 minutes.
6. Add in Parmesan cheese; mix to combine.
7. Season with salt and black pepper to taste.
8. Add in the lemon juice.
9. Sprinkle with parsely, and serve with pasta.
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