Onion and Pepper Smothered Round Steak Pasta (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 pound mushrooms, stem ends trimmed and quartered |
4 tablespoons olive oil |
2 teaspoons minced garlic |
salt |
freshly ground black pepper |
2 1/2 cups leftover onion and pepper smothered round steak |
3/4 cup sour cream |
1/4 cup finely chopped fresh parsley leaves |
1 pound egg noodles, cooked al dente according to package directions |
Directions:
1. In a large skillet, saute the mushrooms in the olive oil until golden around the edges. Add the garlic, salt and pepper, to taste, and cook for 1 minute longer. Set aside.
2. Heat the leftover Onion and Pepper Smothered Round Steak in a Dutch oven until hot. Add the sour cream, parsley, cooked egg noodles, and mushrooms and toss until thoroughly combined and heated through. Serve immediately.
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