½ tsp salt, divided
1/4 tsp pepper, divided
3/4 lb. Top round steak cut into 1 X 3.4 X 1/4 inch strips
1 TBSP. Flour
2 tsp. Olive Oil, divided
1 Onion, sliced
8 oz. sliced mushrooms
1/3 cup marsala wine
½ cup reduced sodium chicken broth
2 TBSP. Chopped parsley
6 cups (6 oz) wide egg noodles, cooked according to package directions

(1) Sprinkle steak with 1/4 tsp salt & 1/8 tsp pepper
(2) heat 1 tsp. Oil in a nonstick pan, add beef. Cook until lightly browned. Transfer top a plate and keep warm
* Return skillet to the heat, add remaining oil, onions & flour. Cook about 2 minutes. Add mushrooms, cook until soft. Pour in the Marsala, broth and remaining salt & pepper: bring to a boil and cook 2 minutes longer until sauce thickens.
* Add beef, turn until cooked through. Stir in Parsley. Serve over noodles.

4 servings/1.5 c. noodles, scant 1 cup sauce.


Number of Servings: 4

Recipe submitted by SparkPeople user CINDITOPPER.

 

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