Total time: about 30 minutes
- Olive oil (about 4 tbsp, divided)
- 1 lb round steak, sliced into 1/8" thick slices
- 1 small yellow onion, chopped
- 1 cup fresh mushrooms (or a combination of fresh and re-constituted dried--I used some white button mushrooms plus some dried shitakes)
- 1 can low-fat cream of mushroom soup
- 3/4 cup (1/2 can) skim milk
- 1/2 pound wide egg noodles (4 servings)
- salt and pepper
- Boil noodles according to package directions. Drain and set aside.
- Sprinkle thinly sliced steak with salt and pepper. Heat 2 Tbsp oil in a large skillet over medium to medium-high heat until shimmering.
- Cook steak in skillet until browned on all sides. Remove to a bowl and cover loosely.
- Add another tbsp of oil to the pan, and heat. Cook the onion, stirring frequently, until translucent.
- Add the mushrooms and remaining oil (the mushrooms soak it up very fast) and cook about 1 more minute.
- Pour about 3/4 cup of water into the hot pan, and stir, scraping the bottom to deglaze (Note, if you're using a non-stick pan, you might be able to skip this step).
- Turn the heat down to medium-low, and add the cream soup and milk. Mix well.
- Add the meat and any accumulated juices to the mushroom soup mixture, and add salt and pepper to taste.
- Toss with the egg noodles, and serve warm.