Ingredients Jump to Instructions ↓

  1. 6 oz egg noodles (half a 12-oz bag)

  2. 3 Tbsp olive oil

  3. 1 lb sirloin steak, thinly sliced Kosher salt and pepper

  4. 1 onion, thinly sliced

  5. 1 green bell pepper, thinly sliced

  6. 1 lb button mushrooms, sliced

  7. 1/2 cup dry white wine

  8. 1/2 cup low-sodium chicken broth

  9. 1/2 cup lowfat sour cream

  10. 1 Tbsp Dijon mustard

  11. 1/2 tsp Worcestershire sauce Chopped parsley, for serving

Instructions Jump to Ingredients ↑

  1. Cook the egg noodles according to package directions.

  2. Meanwhile, heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to a plate.

  3. Reduce heat to medium. Add the onion, bell pepper and 1 Tbsp of the remaining oil and cook, stirring occasionally, for 5 minutes. Add the mushrooms, the remaining Tbsp oil, and 1/4 tsp each salt and pepper. Increase heat to medium-high and cook, tossing, until the vegetables are tender, 4 to 5 minutes more.

  4. Add the wine, if using, and simmer for 1 minute. Add the broth; simmer until slightly reduced, 2 to 3 minutes. Remove from heat; stir in the sour cream, mustard and Worcestershire. Spoon over the noodles; sprinkle with the parsley, if using. Prep Tip: Freeze the steak for 20 minutes before cutting—the chilled meat will be easier to slice into extra-thin strips.


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