Are you shocked? Surprised? Dumb-founded?
Yep...believe it or not, I cooked BEEF! I know, huh? Who would've thunk it. It's a rarity but it does happen on occasion.
I was just, I dunno.......chickened out? hahaha..ya, that was dumb. can't help it. It's late, I'm tired.
2 cups uncooked medium egg noodles (I didn't have egg noodles but I figured those fusilli pastas would work just fine)
1 lb boneless beef sirloin steak (1/2 inch thick), cut into 4 pieces
1 lb fresh whole mushrooms cut into quarters (or if you have those gigonzoe things that I had, maybe 6th or 8ths would be better)
1 10 1/2 oz can of condensed french onion soup (I didn't even know this stuff existed!!)
1/4 cup dry red wine
1 tablespoon cornstarch
3 tablespoons tomato paste with basil, garlic and oregano (I couldn't find any flavored tomato paste so I seasoned it myself)
1/2 teaspoon dried oregano leaves
2 tablespoons fresh parsley, chopped
Pepper to taste
Cook and drain the noodles according to package directions...just omit the salt.
While thats going on, heat a 12 inch skillet over medium-high heat with a spray of cooking spray. Add beef and cook for 3 - 4 minutes per side or until desired doneness.
Remove from heat and place on a serving platter, covering to keep warm. Well...yep....you see it right...I used my no-splatter plate guard thingy for the microwave to keep the steaks warm. Worked like a charm!
Now... unfortunately, you will now have to wipe all that flavor off the pan. I really debated on NOT doing this but decided it would just burn with the next step....and you know what? This dish had so much flavor that it wasn't missed.
Ok...heat the skillet again over medium-high heat. Add all those mushrooms....
Damn...thats a lot of shrooms!!!
Ok....so they're in the pan. Cook for 10 minutes, stirring occasionally. hmmm....I keep hearing Julia in my head..."DON'T CROWD THE PAN!!" errrr.....sorry, they made me do it
Meanwhile, in a medium bowl, mix together the soup, wine, cornstarch, tomato paste and oregano
I have a question. I decided to get that tomato paste in a tube. It's really cool!! But this one says that it's double concentrated. Doest that mean when a recipe calls for 3 tablespoons you only have to use 1 1/2 tablespoons??? The tube didn't say. The manufactures website didn't say. So, I played it safe and only used half the amount....
Anyways...mix all that stuff together.
Now...have you been stirring those mushrooms?
After 10 minutes add the soup mixture to the mushrooms and cook, stirring frequently until bubbly and thickened.
Sorry about the foggy pictures. It's really hard to get a picture of something hot, without the steam. I mean...I tried blowing it, but it didn't work.
Ok...now remove from heat, stir in parley and season to taste with pepper
Spoon mushroom mixture over beef and serve with noodles. Very tasty, and full of flavor.
Tada!! A fast and healthy beef for Salubrious Sunday. Btw...I got this recipe from Pillsbury Fast and Healthy Cookbook.
And the stats for 4 servings are:
Calories from fat: 70
Total fat: 8g
Saturated fat: 2g
Trans fat: 0g
Sodium:720mg (holy crap...didn't see that)
Total Carb: 32g