Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.
Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
I've been making this recipe for years. I go back to it often. I cut the meat up into one inch pieces. I also changed the cooking time for the onions/mushrooms. Four minutes leaves the onions too crunchy so I cook them until they are tender. It's a family favorite.
Don't know why another reviewer found it tough & watery--perhaps overcooking the meat, or forgetting the flour (or cornstarch), or letting the sour cream boil (which will separate it)? We found it pretty good, and the meat was tender (I cooked it just 2 minutes). Despite my adding dried dill and savory, the dish seemed a little bland. Another CL recipe used dijon mustard stirred into the sauce, and I think that would have made a world of difference, had I done that here. With noodles, all this needed was a green vegetable.
This recipe is fabulous with a few modifications and so easy. We use sirloin tips which are very tender with minimal cooking. We use Greek yogurt instead of the sour cream - we didn't like the sour cream for the same reason another reviewer mentioned - the sour cream was too strong, but the Greek yogurt is delicious and adds a subtle taste. We use cognac instead of sherry, but I think red wine would also be good. We double the meat and double the noodles. Serve it to company all the time and it gets rave reviews!!
Please don't bother with this recipe! It's really bad and no amount of seasoning could save it. It was bitter, the meat was tough and frankly I couldn't even eat it. Being a light recipe I didn't expected too much in the way of creaminess but this recipe had none!! It was so bland and watery........it was horrible. I don't think it can be saved.
This is fantastic! rich and so flavourful. I used port instead of sherry since I had some on hand. The sauce is very close to my Mom's Swedish Meatballs which is her best dish. I've made this many times and will keep making it again and again. I cook the steak whole and slice it later since I prefer rare meat.