3 cups dried wide noodles
3 cups broccoli florets
½ cup light dairy sour cream
1½ teaspoons prepared horseradish
½ teaspoon snipped fresh dill
1 pound beef ribeye steak
1 small onion, cut into ½-inch slices
1 glove garlic, minced
1 tablespoon olive oil
4 tablespoons all-purpose flour
½ teaspoon pepper
1 14-ounce can beef broth
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking; drain. Cover and keep
warm.
2 Meanwhile, for sauce, in a small bowl stir together the sour cream, horseradish and dill. Cover and chill until serving time.
3 Trim fat from meat. Slice meat across the grain into bite-size strips. In a large skillet cook half the meat, the onion and garlic in hot oil over medium-high heat about 3 minutes or until meat is slightly pink in centre. Remove from skillet. Repeat with the remaining meat. Return all meat mixture into skillet.
4 Sprinkle meat with flour and pepper; stir to coat. Stir in the beef broth, tomato paste and Worcestershire sauce. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
5 To serve, divide the noodle mixture among bowls or dinner plates. Spoon the meat mixture on top of noodle mixture. Spoon the chilled sauce on top of the meat mixure.
4 Servings
