Thin ribbons of steak smothered in a creamy mushroom sauce—all served over hot egg noodles—will leave your family begging for more.
Oxmoor House JANUARY 2006
Cut steak diagonally across grain into thin slices. Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium-high heat. Add half of steak, and sauté 3 minutes. Remove from pan, and set aside. Repeat procedure with 1 teaspoon oil and remaining steak.
. Prepare noodles according to package directions, omitting salt and fat.
. While noodles cook, heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add red wine and mushrooms; cook, uncovered, 5 minutes or until liquid evaporates, scraping pan to loosen browned bits.
. Return steak to pan. Add broth and next 4 ingredients. Reduce heat to medium-low; cook, uncovered, 5 minutes. Combine flour and water, stirring with a whisk until well blended. Stir flour mixture into steak mixture; cook 3 minutes. Remove from heat. Stir in sour cream and parsley. Serve immediately over noodles.
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