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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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450 g (1 lb) sirloin steak, boneless
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15 mL (1 tbsp) canola oil
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30 mL (2 tbsp) butter
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375 mL (1 1/2 cups) mushrooms, quartered
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1 onion, chopped
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30 mL (2 tbsp) flour
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375 mL (1 1/2 cups) beef broth
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5 mL (1 tsp) Worcestershire sauce
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1 pkg (375 g) wide egg noodles
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125 mL (1/2 cup) sour cream
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Directions
- Cut steak into 1/4 in. (5 mm) thick strips.
- In a skillet over medium-high heat, heat oil and 1 tbsp (15 mL) butter. Cook steak for 1 minute or until golden brown, stirring constantly. Remove steak from skillet.
- Melt remaining butter in skillet and reduce heat to medium. Cook mushrooms and onion for 3 minutes or until softened, stirring occasionally. Add flour and cook for 1 minute, stirring constantly.
- While continuing to stir, gradually add broth and Worcestershire sauce. Continue cooking for 3 minutes or until mixture starts to simmer. Simmer over low heat for 10 minutes.
- Meanwhile, in a pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente, then drain. Warm steak in mushroom sauce for approximately 2 minutes. Remove from heat and add sour cream to mixture. Pour over pasta and serve.
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