We always have noodles in the pantry and wanted something simple to serve over them for a fuss-free meal. This creation, perfected over the years, is now a family favorite.
- 1-1/4 pounds beef top sirloin steak, cut into thin strips
- 2 medium onions, chopped
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 garlic clove, minced
- 1 tablespoon butter
- 2 cups condensed beef consomme, undiluted
- 4-1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried basil
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- 6 cups hot cooked yolk-free noodles
- In a large nonstick skillet, cook the beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until the meat is no longer pink. Add the consomme, Worcestershire sauce and basil; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.
- Combine flour and water until smooth; add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Yield: 6 servings.
Originally published as Simmered Sirloin with Noodles in Light & Tasty June/July 2001, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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