I made a classic wedge salad to go with our Beef Stroganoff and in Mad Men fashion we planned on making martini's. Key word planned. We had a situation with the ice and apparently you can't make a martini without ice. A little sad but it was probably a good thing come Monday morning when I was getting up at 5:30am!
** adapted from Cooking Light
Prep/Cook Time: 25 minutes
1 pound boneless sirloin steak
8 ounces cremini mushrooms, sliced
1/2 cup onion, chopped
1 T. butter
2 T. flour
1 c. fat free, low sodium broth (beef, chicken or vegetable)
1/4 cup dry sherry
1/2 tsp salt
1/8 tsp pepper
3/4 cup light sour cream
8 ounces egg noodles (I used egg pappardelle from Trader Joe's)
3 T. minced parsley
Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan and keep warm. Add mushrooms and onion to pan; sauté 4 minutes. Add mushroom mixture to beef and keep warm.
Heat a large pot filled with water. Cook the egg noodles according to directions. Drain and set aside.
Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly. Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs.
|Brady and I as Don and Betty Draper last Halloween.|