We love pasta. This dish is an easy variation of the mid-19th century Russian classic. You can make it low-fat by using low or non-fat milk and sour cream.
Add a salad and you have a great, easy, week night meal!
You don’t need much,
What you need:
- 1 # sirloin steak
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic salt
- 1 cups sliced mushrooms (I like to use crimini)
- 2 Tablespoons butter
- 2 cloves of garlic, crushed
- 2 Tablespoons extra virgin olive oil
- ½ cup chicken stock
- ½ cup milk
- 1/3 cup sour cream
- 2 Tablespoons chopped parsley
- 12 oz package of egg noodles prepared as package directs
How to Do it:
Slice the beef into thin strips. If the beef is still slightly frozen, it is much easier to cut thin.
Mix the flour, salt, pepper and garlic powder in a large bowl. Put the meat in and toss, making sure all of the meat is covered with the flour mixture.
Melt the butter in a large kettle on medium and add the garlic and mushrooms. Gently cook until the mushrooms are starting to get tender. Remove from heat and set aside.
Add 1 Tablespoon of the olive oil to the kettle and heat on medium-high. Cook the meat and flour until it begins to become golden brown.
Stir in the chicken stock and de-glaze the pan (loosen all the flour and meat particles that have stuck to the bottom). Add the mushrooms and simmer on low for about 5-10 minutes.
Add the milk and stir, gently, until the sauce is beginning to thicken. If it becomes too thick you can add a little more water or milk.
Just before serving, stir in the sour cream and cook until it is heated through.
Toss the noodles with the remaining olive oil and a pinch of salt and serve with the sauce over them and the parsley to garnish.
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