Well, I’m finished with Baking and Pastry school, and decided I wanted to get back to this blog. I’ve missed it, but going to school, then doing my externship, and entering the working world has been a challenge for me. I’m 49, am married and have been a stay-at-home mom for the last 23 years. It’s hard, but I’m grateful for each day I get the privilege of waking up. I have more aches and pains, and move slower than my younger classmates, but they keep me young, and I love the friendships that I’ve made with them and many of the chef instructors, too. So, what to say about this recipe? Wow! What a great and easy dinner! If you cut your onions ahead of time and buy pre-sliced mushrooms it’ll be even faster.
12-oz package of Extra Broad Noodles
1 tablespoon vegetable oil
3 TBLS butter
2 (8-oz) packages fresh sliced mushrooms. I prefer baby Bellas!
1 small sweet onion, diced
2 clove garlic, minced
1.75 pound flank steak cut into thin strips across the grain.
4 TBLS flour, divided
1/2 tsp salt
1/2 tsp pepper
2-1/2 cups beef broth
3/4 cup sour cream (regular or low-fat)
2 TBLS tomato paste
1 tsp paprika
2 TBLS chopped Italian parsley
1. Prepare noodles according to package directions.
2. Heat oil and butter in a large skillet. You don’t have to use butter, but I think it gives it great flavor.
3. Season beef with S&P. I also used onion powder. Sauté the strips. Do them in batches if you need to prevent overcrowding. Brown quickly on both sides, about 1-2 minutes per side over medium-high heat. Remove and Set aside.
4. Add mushrooms, onion and garlic to skillet. Cook over medium heat, stirring frequently, until vegetables are almost tender. Add 2TBLS of the flour and cook for a couple minutes. Remove and add to beef.
5. Combine sour cream, tomato paste, paprika and remaining 2 TBLS flour in a bowl. Pour about 1/2 cup of the hot broth into the sour cream mixture, and stir well. Pour the sour cream mixture back into the skillet, and cook over low heat, stirring constantly, until slightly thickened. Stir in reserved beef/mushroom mixture and heat through, Just a couple minutes. Serve over noodles, and garnish with chopped fresh parsley.