Monday, November 16, 2009
Monday, February 2, 2009
8 ounces uncooked dry egg noodles
1/2 pound beef sirloin (ALL VISIBLE FAT REMOVED!)
1 teaspoon olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 (10 3/4-ounce) can Campbell's 98% fat-free cream of mushroom soup
1/2 cup sliced fresh mushrooms (they sell them pre-sliced in the produce aisle)
1 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce or more to taste
Salt and pepper to taste
1/2 cup low-fat plain yogurt
1/4 cup of skim milk
Remove ALL visible fat from the meat. Do not be surprised if you only have about half of the meat left. Cut the remaining meat into thin strips, about 1/3-inch by 2-inches long.
Cook egg noodles according to package directions; drain and return to pan to keep warm.
In a large frying pan over medium-high heat, heat olive oil. Add steak strips and sauté quickly until browned. Transfer the cooked pieces onto a plate and cover loosely with aluminum foil to keep warm.
Reduce heat to low, add onion and garlic; sauté until soft and the onions are translucent. Stir in the mushroom soup, mushrooms, tarragon, Worcestershire sauce, salt, and pepper; simmer until mushrooms are cooked. Add sour cream, milk, steak strips; stir until well blended. Add more Worcestershire sauce,salt, and pepper to taste. Add skim milk if the sauce is too thick.
Finally, ENJOY! Pardon the blurry picture, I was too hungry to take more!