- 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
Method
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
