Yield: 6 main-dish
| Measure | Ingredient |
|---|---|
| 1 pack | (10 oz) farfalle (bowtie pasta) or wide egg noodles |
| 1 \N | Boneless beef top sirloin steak, 3/4\" (about 1 lb) |
| 1 pounds | Medium-size mushrooms |
| 1 medium | Onion |
| 1 tablespoon | Salad oil |
| 2 tablespoons | All-purpose flour |
| 1 can | Beef broth (about 14oz) |
| 2 tablespoons | Worcestershire |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
| 2 tablespoons | Chopped parsley |
| \N \N | Light sour cream (opt) |
ABOUT 45 Minutes BEFORE SERVING: Prepare farfalle as label directs; drain.
Meanwhile, cut steak lengthwise in half. Then, with knife held in slanting position almost parallel to the cutting surface, slice each half across width into ⅛ inch-thick slices. Thickly slice mushrooms. Chop onion.
In nonstick 12-inch skillet overhigh heat, cook half of meat, stirring quickly and constantly, until browned, about 2 minutes; remove to bowl. Repeat.
In same skillet over medium-high heat, in hot salad oil, cook mushrooms and onion until tender. In cup, mix flour with ½ c water; stir into mushroom mixture with beef broth, Worcestershire, salt, and sugar. Over high heat, heat to boiling. Reduce heat to md and cook until mixture thickens slightly. Return beef to skillet; heat through.
Spoon farfalle onto large platter. Spoon beef mixture over farfalle.
Sprinkle with chopped parsley. If you like, pass light sour cream to spoon over each serving.