Ingredients
1/2 pound boneless beef sirloin steak, thinly sliced2 teaspoons olive oil, divided1 cup sliced fresh mushrooms1/2 cup sliced onion3 garlic cloves, minced1/2 cup beef broth1/4 cup tomato paste3 tablespoons sherry or additional beef broth3/4 teaspoon Worcestershire sauce1/4 teaspoon salt, optional1/4 teaspoon pepper1-1/2 cups uncooked egg noodles1/3 cup sour cream1 tablespoon all-purpose flour1 tablespoon minced fresh parsley, optional
Preparation
In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender.
Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.
