1/2 a sirloin steak
Evoo and butter
1 can of beef consommé
1 can of low sodium beef broth
Large container of mushrooms, sliced
Sour cream or plain Greek yogurt
Egg noodles – 1/2 bag cooked according to package.
Heat oil in a large skillet. Slice sirloin into bite size cuts then sprinkle with S&P and dredge in flour. Cook over medium heat and for a few minutes until no longer pink.
Remove steak add a little butter and cook garlic for 30 seconds then add sliced mushrooms. Cook 4-5minutes and remove to plate. To skillet add in consommé, stock, squirt of ketchup and dash Worcestershire and bring to a boil. Reduce heat let simmer a few minutes then add steak and mushrooms back. Reduce broth by half. Remove from heat add in a big spoonful of sour cream.
If eating right away stir in noodles. If not, keep noodles separate. Top with chopped parsley. Enjoy!