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sirloin steak campbells golden mushroom soup mushrooms cream cheese canola oil garlic onion salt pepper white wine milk egg noodles
Viewed: 14 - Published at: 7 years agoIngredients
- 1 large sirloin steak
- 1 (10 1/4 ounce) can Campbell's Golden Mushroom soup
- 1 (4 1/2 ounce) jar sliced mushrooms, drained
- 1 (8 ounce) packageof softened cream cheese
- 3 tablespoons canola oil
- garlic powder, and
- onion powder
- sea salt
- pepper
- 12 cup dry white wine (for marinade)
- milk, as needed for thinning agent
- 1 (12 ounce) package wide egg noodles
Method
- Trim sirloin steak of any fat and thinly slice into 1 to 1 1/2 inch pieces, cutting across the grain.
- Season with garlic and onion powder.
- Put sliced steak into large zip lock bag with 1/2 cup dry white wine.
- Refrigerate for 1 hour.
- While water is boiling for the wide egg noodles prepare the sirloin steak.
- Brown sirloin steak in 3 tablespoons of oil in a large skillet until all of the fluid evaporates.
- Add sliced mushrooms and saute for a bit.
- Put can of soup into meat and mushrooms letting it come to a bubble.
- Let simmer, stirring occasionally while the noodles are cooking, about 10 minutes.
- Take off the heat and add cut up softened cream cheese, stirring it well into the meat and soup mixture.
- If it seems too thick add some milk to thin until it reaches the consistency you like.
- Salt and pepper to taste.
- Put on top of egg noodles.
- Serve with salad and warmed french bread.
- Obviously if you have more time you can use freshly sliced mushrooms, onion and garlic.
- You may also use fat free cream cheese making it a little more diet friendly for those watching their weight.
