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Ingredients
- 1 x top sirloin steak - (1 1/2 lbs) halved lengthwise, cut crosswise into 1/4"-thk slices
- 1 tsp dry thyme
- 4 Tbsp. extra virgin olive oil
- 1 lrg onion thinly sliced
- 1 lb mushrooms sliced
- 3 x garlic cloves minced
- 2 Tbsp. all-purpose flour
- 1 can diced tomatoes in juice - (14 1/2 ounce) liquid removed
- 1/2 c. beef broth
- 1 pch cayenne pepper - (large) Egg noodles freshly cooked Minced fresh parsley
Directions
- Sprinkle meat with thyme and salt and pepper. Heat 2 Tbsp. oil in heavy large deep skillet over high heat. Add in 1/3 of meat and stir just till meat is no longer pink, about 1 1/2 min. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
- Heat 1 Tbsp. oil in same skillet. Add in onion and saute/fry over medium-high heat till brown, about 8 min. Using slotted spoon, transfer onion to bowl with meat.
- Add in remaining 1 Tbsp. oil to skillet, then mushrooms and garlic. Cover and cook till mushrooms are tender, stirring occasionally, about 4 min. Uncover and cook till liquid evaporates, about 3 min. Sprinkle mushrooms with 2 Tbsp. flour; stir 1 minute.
- Return meat and onions with accumulated juices to skillet. Add in tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered till meat is tender, about 5 min.
- Serve beef-mushroom mix over egg noodles. Sprinkle with parsley.
- This recipe yields 6 servings.
- Comments: Shullie Neumark of Rancho Palos Verdes, California, writes: "I like cooking but I'm a little bit impatient, that is why I make dishes which can be done ahead of time u and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or possibly members of our large family. Often I'll prepare some of the Russian and Lithuanian recipes passed down from my relatives."
- Shullie's lighter take on the classic dish features tomato sauce instead of lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 98 | 56% |
| Total Fat 11.09g | 14% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 131mg | 5% |
| Potassium 462mg | 13% |
| Total Carbs 8.35g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.95g | 2% |
| Protein 11.71g | 19% |
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