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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds lean boneless beef sirloin steak |
2 tablespoons vegetable oil |
2 ounces fresh shiitake mushrooms, sliced |
1/2 cup sweet red pepper strips |
1/2 cup sweet yellow pepper strips |
1/4 cup minced shallots |
1/4 cup margarine, melted |
3 tablespoons brandy |
2 cups sour cream |
1/2 cup canned ready-to-serve beef broth |
1 tablespoon paprika |
1/2 teaspoon salt |
3 cups cooked medium egg noodles |
Directions:
1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 2- x 1/4-inch strips.
2. Cook steak in 2 tablespoons hot oil in a large skillet over medium heat until browned. Remove steak from skillet; set aside, and keep warm.
3. Saute mushrooms, peppers, and shallots in margarine in skillet over medium-high heat until tender. Remove from heat. Add brandy, and immediately ignite with a long match. Let flames die down.
4. Combine sour cream and next 3 ingredients; add to vegetable mixture. Cook over medium-low heat 8 minutes, stirring frequently. Stir in steak, and cook until thoroughly heated. To serve, spoon steak mixture over noodles.
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