Ingredients
Scale
- 1 pound beef sirloin steak (trimmed of any extra fat)
- 6 to 8 ounces dried whole-wheat pasta (about 2 1/2 to 3 cups)
- 1–2 tablespoons extra-virgin olive oil or avocado oil
- 8–10 ounces of mushrooms (sliced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 + teaspoon onion powder/granules
- 2/3 cup milk
- 2 tablespoons whole-wheat pastry flour
- 2 cups frozen peas (thawed)
- 2/3 cup sour cream
- 1/4 – 1/3 cup grated parmesan cheese (reserve some for garnish)
- salt and pepper to taste
Instructions
- Cut meat into thin strips by slicing diagonally across the grain. Set aside.
- Cook pasta as directed. Drain and set aside.
- Whisk together milk and flour in a small bowl or cup. Set aside.
- While pasta is cooking heat oil in a large skillet over medium heat. Add mushrooms, onions, garlic, and onion powder/granules. Cook until mushrooms and onions start to soften.
- Add steak and stir frequently, cooking until mushrooms are tender and steak is no longer pink, about 7 minutes.
- Add the milk mixture to the skillet. Bring to a simmer. Stir gently until sauce thickens, about 1 to 2 minutes.
- Fold in sour cream and peas and return to a simmer. Season to taste with salt and pepper.
- Serve in bowls or on a plate over pasta. Sprinkle with parmesan cheese.
Notes
We recommend organic ingredients if possible.
We usually use whole-wheat, farfalle pasta when making this dish but most types of whole wheat pasta will work.
You can substitute greek yogurt for the sour cream although I think sour cream yields a smoother, creamier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
