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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound lean boneless beef sirloin steak |
vegetable cooking spray |
3 cups sliced fresh mushrooms |
3/4 cup chopped onion |
2 cloves garlic, crushed |
3/4 cup hot water |
1 teaspoon beef-flavored bouillon granules |
1/2 cup burgundy or other dry red wine |
2 tablespoons all-purpose flour |
1 tablespoon margarine |
2 teaspoons low-sodium worcestershire sauce |
1 teaspoon dry mustard |
1/2 teaspoon dried whole thyme |
1/4 teaspoon pepper |
1 (8-ounce) carton nonfat sour cream alternative |
3 cups cooked medium egg noodles (cooked without salt or fat) |
2 tablespoons sliced green onions |
Directions:
1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 2- x 1/4-inch strips.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak, mushrooms, chopped onion, and garlic; cook 15 minutes or until steak and vegetables are tender. Drain and wipe drippings from skillet with a paper towel. Set steak mixture aside, and keep warm.
3. Combine water and bouillon granules in skillet. Combine wine and flour; stir well, and add to broth. Stir in margarine and next 4 ingredients. Cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly. Add reserved steak mixture. Cook over medium heat until thoroughly heated. Remove from heat, and stir in sour cream. To serve, spoon steak mixture over noodles, and sprinkle with green onions.
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