Enjoy a hearty dish that has been tweaked to become heartburn-friendly.
INGREDIENTS:
- 1 pound boneless beef sirloin steak
- 1 cup low-fat sour cream
- 1 tablespoon flour
- 3 teaspoons instant beef bouillon granules
- 1/2 teaspoon thyme
- Nonstick vegetable cooking spray
- 1 tablespoon vegetable oil, divided into 1/2 tablespoon portions
- 3 cups sliced mushrooms
- 1/3 cup water
- 8 oz fettuccini noodles, cooked without salt or fat
PREPARATION:
- Cut the steak in half lengthwise and then into 1/4 inch wide strips. Set aside.
- In a mixing bowl add the sour cream, flour, bouillon granules and thyme. Stir until well mixed. Set aside.
- Spray nonstick cooking spray onto a large skillet.
- Over medium heat, add 1/2 tablespoon vegetable oil.
- Add mushrooms and saute for 2-3 minutes.
- Remove mushrooms from skillet and set aside.
- Reduce heat slightly and add 1/2 tablespoon vegetable oil and heat until hot.
- Add beef strips and cook 2-4 minutes, or until done.
- Remove beef from skillet.
- Add water to skillet and bring to a boil.
- Add sour cream mixture, mushrooms, and beef to skillet.
- Cook beef mixture, stirring occasionally, until thickened.
- Serve over hot fettuccini noodles.