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Beef Sirloin Casserole w/Melting Onions




Source of Recipe


Internet


List of Ingredients




3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 (14-ounce) can reduced-sodium beef broth
1/4 cup mascarpone cheese or sour cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh dill
1/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
1 tablespoon vegetable oil
1-1/2 pounds top sirloin steak, thinly sliced
1 large onion, halved, thinly sliced
8-ounces egg noodles
1 (9-ounce) package frozen artichoke hearts, thawed and quartered if large



Recipe



Melt 2 tablespoons of the butter in a small saucepan over low heat. Whisk in flour; cook and stir 1 minute. Stir in broth; increase heat to medium-high. Bring to a boil; reduce heat to medium-low. Simmer 7 to 10 minutes or until smooth and thickened, stirring occasionally. Remove from heat; stir in mascarpone, mustard, Worcestershire sauce, dill, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

In large skillet, heat remaining 1 tablespoon of butter and oil over medium-high heat. Sprinkle sirloin slices with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet in batches; cook until browned on both sides. Place sirloin on plate.

Add onion to pan juices in skillet. Cook over medium heat 5 minutes or until onions are well-browned, stirring constantly.

Heat oven to 375 degrees. Meanwhile, cook noodles according to package directions. Drain; place in 11 x 8-inch (2-quart) baking dish. Top noodles with sirloin and artichoke hearts; cover evenly with sauce. Top with onions. (Casserole can be made to this point up to 8 hours ahead. Cover and refrigerate.) Cover and bake 25 to 30 minutes or until throughly hot.

Makes 4 servings

NOTES - Mascarpone cheese is a double-or-triple cream cheese from Italy. Look for it in the dairy section of the supermarket or in Italian markets.