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INGREDIENTS:
12 oz medium
package yolk-free egg noodles
1 tsp vegetable
oil
3/4 lb
beef tenderloin or top round, cut into thin strips
1/4 tsp
salt
8 oz shiitake
mushrooms, stems removed and caps sliced
1 1/2 Tbsp
whole-wheat flour
2 cups
vegetable or beef broth
1 tsp Worcestershire
sauce
1/4 cup
(2
oz) reduced-fat sour cream
2 Tbsp
chopped parsley
DIRECTIONS:
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1. |
Prepare the noodles according to package directions. Drain and place in a serving
bowl.
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2. |
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Sprinkle
the beef with the salt. Place in the skillet and cook, turning occasionally, for
3 minutes or until browned. Remove to a plate and keep warm.
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3. |
Coat the skillet with cooking spray and reduce the heat to medium. Add the mushrooms
and cook, stirring occasionally, for 3 minutes or until they begin to release liquid.
Sprinkle with the flour and cook, stirring constantly, for 1 minute. Add the broth
and Worcestershire sauce and cook, stirring for 3 minutes or until slightly thickened.
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4. |
Remove from the heat. Stir in the beef, sour cream, and parsley. Serve over the
noodles.
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