Ingredients
1 1/2
lb boneless beef sirloin steak
2
teaspoons canola oil
1
cup chopped onion (1 large)
1
teaspoon finely chopped garlic
2
cups Progresso™ beef flavored broth (from 32-oz carton)
4
teaspoons Worcestershire sauce
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup Gold Medal™ all-purpose flour
1
jar (4.5 oz) sliced mushrooms, drained
1
tablespoon ketchup
1
cup reduced-fat sour cream
6
cups hot cooked medium egg noodles
Preparation
Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.
