4 servings (serving size: 1 cup beef mixture and 1/2 cup noodles)
1 pound boneless sirloin steak
1 1/2 cups chopped red onion
1 (8-ounce) package pre-sliced mushrooms
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 teaspoons vegetable oil
3/4 cup beef broth
3/4 cup fat-free sour cream
1/4 cup chopped fresh parsley
2 cups hot cooked medium egg noodles (about 3 ounces uncooked pasta)
How to Make It
Trim fat from steak. Cut beef diagonally across grain into thin slices. Set aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 6 minutes. Add mushrooms; sauté 4 minutes or until tender.
Combine flour and next 3 ingredients in a bowl. Add beef, tossing to coat. Heat oil in pan over high heat. Add beef; sauté 6 minutes or until beef is done. Add reserved onion mixture and broth. Bring to a boil, reduce heat, and simmer 2 minutes or until sauce is thick. Remove from heat; stir in sour cream. Sprinkle with parsley. Serve over noodles.
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