One-Dish Steak Stroganoff

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Total Recipe Time:  35 to 40 minutes
Makes 4 servings

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
4 teaspoons vegetable oil, divided
1/2 pound sliced button or cremini mushrooms
2 cups uncooked whole grain wide noodle-style pasta
1 can (14-1/2 ounces) reduced-sodium beef broth
3 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 cup frozen peas
1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
1 tablespoon regular or course-grain Dijon-style mustard
Salt and pepper
1.Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.
2.Heat 1 teaspoon oil in large nonstick skillet over medium-high 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 1 teaspoon oil and remaining beef. Keep warm.  
3.Heat remaining 2 teaspoons oil in same skillet until hot. Add mushrooms; cook and stir 3 to 5 minutes or until mushrooms are tender and begin to brown. 
4.Add noodles, broth, garlic and thyme; bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Return beef to skillet; stir in peas. Cook, uncovered, 3 to 5 minutes or until beef and peas are heated through, stirring occasionally. (Do not overcook).
5.Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.

Cook's Tip:  One pound 93% lean Ground Beef may be substituted for Top Sirloin Steak. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally. Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook as directed in Step 4, stirring in peas as directed. Remove from heat and continue as directed in Step 5.

Nutritional Information
Nutrition information per serving: 457 calories; 13 g fat (4 g saturated fat; 4 g monounsaturated fat); 82 mg cholesterol; 322 mg sodium; 48 g carbohydrate; 6.6 g fiber; 39 g protein; 17.8 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 4.5 mg iron; 36.7 mcg selenium; 6.7 mg zinc; 118.3 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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