Onion and Pepper Smothered Round Steak Pasta

Ingredients

• 1 pound mushrooms, stem ends trimmed and quartered
• 4 tablespoons olive oil
• 2 teaspoons minced garlic
• Salt
• Freshly ground black pepper
• 2 1/2 cups leftover Onion and Pepper Smothered Round Steak
• 3/4 cup sour cream
• 1/4 cup finely chopped fresh parsley leaves
• 1 pound egg noodles, cooked al dente according to package directions

Directions

In a large skillet, saute the mushrooms in the olive oil until golden around the edges. Add the garlic, salt and pepper, to taste, and cook for 1 minute longer. Set aside.

Heat the leftover Onion and Pepper Smothered Round Steak in a Dutch oven until hot. Add the sour cream, parsley, cooked egg noodles, and mushrooms and toss until thoroughly combined and heated through. Serve immediately.

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