I almost forgot…OK I did forget about Tasty Tuesday, but I forgot it was Tuesday all together. Usually the days of the week are remembered by me in the sense of Monday, Wednesday, and Friday since those are the days my son goes to preschool. Well yesterday I had to run up to the preschool for a meeting and it has now totally messed up this weeks calendar for me. Pretty sad, huh? It’s OK, you can say it is 😉
Well I have another tasty recipe by Food Networks, Robin Miller! This weeks recipe uses the Tyson’s Steak Strips. Unfortunately I cannot get the picture to work right for me so I am not able to add that. If I can get it to work, I will definitely add it. It’s looks yummy.
Recipe serves 4
Preparation Time: 15-20 minutes
Time Savings: 30 minutes compared to traditional recipe
8 ounces wide egg-free egg noodles
2 teaspoons olive oil
½ cup chopped onion
2 cups sliced fresh cremini or white button mushrooms (about 8 ounces)
1 teaspoon dried thyme (optional)
1 ½ cups reduced-sodium beef broth
2 packets (6 ounces each) Tyson® Fully Cooked Seasoned Steak Strips
1 cup light sour cream
1 teaspoon Dijon mustard
Pinch salt and ground black pepper
2 tablespoons chopped fresh chives (optional)
-Cook noodles according to package directions. Drain and set aside.
-Heat oil in a large skillet over medium-high heat.
-Add onion and sauté for 2 minutes. Add mushrooms and sauté for 3 minutes, or until mushrooms are tender. Add thyme (if using) and stir to coat.
-Add beef broth and steak strips and bring to a simmer. Reduce heat to low and simmer for 5 more minutes.
-Stir in cooked egg noodles, sour cream and Dijon mustard. Mix well.
-Remove from heat and season to taste with salt and black pepper. If desired, top with fresh chives just before serving.
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