Another quick and easy recipe from the "Joy of Eating" cookbook. The recipe recommends using sirloin steak vs. round steak and serving this dish over buttered noodles. Sounds like a winner.

Ingredients

6 serv.

sirloin steaks↗2 lbs
cut into 3x1x1/4 inch strips
grey poupon dijon-style mustard↗2 tablespoons
butter↗1 tablespoon
shallots↗4
finely chopped
mushroom↗1⁄2 lb
cleaned and sliced
butter↗1 tablespoon
white wine↗1⁄4 cup
flour↗1 1⁄2 teaspoons
salt and pepper
low-fat sour cream↗1 cup
at room temperature

Step-by-step instructions

1
Toss the meat with the mustard to coat evenly. In a Dutch oven casserole, saute the meat in very hot butter for a few minutes until meat loses its pinkness. Meat is very tender. Do not overcook. Remove meat and set aside. In the same pan, saute shallots and mushrooms in butter until mushrooms are tender. Add the wine and cook a few minutes until wine has evaporated. Add the flour and seasonings and cook for 1 minute, stirring. Add the meat to the pan, stir in the sour cream and heat through. Do not allow to boil. Serve on a bed of buttered noodles.

Source: food.com

Original recipe ↗

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