• 1 pound sirloin steak, partially frozen
• 1 tablespoon Dierbergs canola oil
• Coarse salt and freshly ground black pepper
• 1 package (8 ounces) sliced mushrooms
• 1/2 cup diced onion
• 1 large clove garlic, minced
• 2 tablespoons Dierbergs flour
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• ½ cup dairy sour cream
• Hot cooked buttered noodles
• Chopped fresh parsley (optional)

Trim any visible fat from meat; slice into thin strips.

 

In large skillet, heat oil over medium-high heat. Add half of the beef and season with salt and pepper; cook stirring often until beef is browned, about 2 to 3 minutes. Remove beef from skillet; set aside. Repeat procedure with remaining beef.

 

In same skillet, cook mushrooms, onion, and garlic until lightly browned, about 3 to 4 minutes. Stir in flour, broth, and mustard; bring to a boil and cook stirring often until thickened, about 2 to 3 minutes. Stir in cooked beef and sour cream; cook until heated through.

 

Serve over noodles. If desired, garnish with parsley.

Servings: 4
Serving Size: Per Serving without noodles

Per Serving
Calories: 333
Cholesterol: 114 mg
Fat: 17 g
Sodium: 387 mg
Carbohydrates: 6 g
Protein: 38 g
Fiber:
Saturated Fat: N/A