Ingredients
- 4 tsp. vegetable oil, divided
- 1 lb. top sirloin steak, sliced thin
- 1 Tbsp. garlic, minced
- Pepper to taste
- 4 cups yolk-free egg noodles
- 8 oz. mushrooms, sliced
- 2 cups onions, chopped
- 3 Tbsp. paprika
- ¾ cup beef broth
- 1 cup peas
- ½ cup reduced-fat sour cream
- ½ cup tomatoes, chopped
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Instructions
- Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Sauté beef and garlic until beef is browned (3-4 minutes). Season with pepper and set aside.
- Cook noodles according to package directions.
- While noodles cook, heat remaining 2 teaspoons of oil over medium-low heat until hot. Add mushrooms, onions, and paprika and cook until vegetables are tender, adding water if needed to prevent pan from going dry (3-5 minutes).
- Stir in broth and bring to a boil. Add peas and simmer until peas are tender (2-3 minutes).
- Return beef to skillet and stir in sour cream. Cook until heated through. Do not allow to boil.
- Serve beef mixture over noodles. Garnish with tomatoes.