- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 lb
- boneless blade steak, cut crosswise into 1/4-inch (5-mm) thick slices
- 500 g
- 1/2 tsp
- each salt and pepper
- 1 mL
- 1/2 lb
- sliced cremini mushrooms
- 250 g
- 1
- large onion, thinly sliced
- 1/4 cup
- tomato paste
- 60 mL
- 2 cups
- beef broth
- 500 mL
- 1/3 cup
- sour cream
- 75 mL
- 2 tbsp
- chopped fresh chives
- 30 mL
- 12 oz
- egg noodles, cooked according to package directions
- 375 g
Directions
Step 1
In large ovenproof skillet with lid, or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Season meat with salt and pepper. Brown beef on all sides, 5 to 6 min. Transfer to plate.
Step 2
Add remaining oil to skillet. Stir in mushrooms and onions, cook 8 min. or until golden brown. Stir in tomato paste, cook 1 min. Stir in beef broth. Bring to a boil and stir beef (and juices on plate) into skillet mixture.
Step 3
Cover and bake in preheated 375°F (190°C) oven 15 min., or until meat is tender. Remove from oven. Stir in sour cream and chives. Serve over egg noodles.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 650
- Fat:
- 22 g
- Saturated Fat:
- 7 g
- Carbs:
- 71 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 180 mg
- Protein:
- 43 g
- Sodium:
- 780 mg
