1 beef top sirloin steak boneless, 1 inch thick (about 1 pound)
1 tablespoon minced garlic
1/2 teaspoon dried thyme leaves
2 teaspoons vegetable oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 1/3 cup diced onions
8 ounces sliced mushrooms
3 tablespoons all-purpose flour
1 1/2 cups reduced-sodium beef broth
1/2 cup dairy sour cream
2 cups hot cooked whole wheat egg noodles
2 tablespoons chopped fresh parsley leaves (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine garlic and thyme in large bowl. Add beef; toss to coat. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.
Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot. Add onions and mushrooms; cook 8 to 10 minutes, stirring occasionally, until onions begin to caramelize and mushrooms are tender and begin to brown. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil. Cook and stir 4 minutes until thickened. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream. Season with salt and pepper, as desired.
Serve over noodles. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.
Courtesy of the Beef Checkoff