- 3/4 pound boned beef top sirloin, about 1 inch thick
- 1/4 pound thin-sliced mushrooms
- 1 onion (1/2 lb.), thinly sliced
- 2 tablespoons Hungarian or domestic paprika
- 8 ounces dried egg noodles
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1 cup nonfat or low-fat sour cream
- 2 tablespoons chopped parsley
- Salt and pepper
- calories 449
- caloriesfromfat 14 %
- protein 33 g
- fat 6.8 g
- satfat 1.9 g
- carbohydrate 62 g
- fiber 2.9 g
- sodium 134 mg
- cholesterol 112 mg
How to Make It
Trim and discard fat from beef. Cut the meat across the grain into 1/8-inch-thick slices.
Place a 12- to 13-inch nonstick frying pan over high heat. When pan is hot, add beef and stir-fry until meat is lightly browned, 2 to 3 minutes. Pour into a bowl.
Add mushrooms to pan and stir often until browned, 3 to 4 minutes. Add to beef.
Add onion to pan and stir until lightly browned, about 2 minutes. Reduce heat to medium and stir paprika into onion.
Meanwhile, cook noodles in about 3 quarts boiling water until barely tender to bite, 4 to 5 minutes. Drain and place on a large platter; keep warm.
Mix broth and cornstarch; add to onion mixture and stir just until mixture boils, about 2 minutes.
Return beef and mushrooms to pan and stir until hot, about 1 1/2 minutes. Add sour cream and stir just until hot, about 1 minute.
Spoon meat mixture over hot noodles. Sprinkle with chopped parsley and season to taste with salt and pepper.