Sirloin with Mushrooms Over Noodles

Last month I was in Atlanta visiting my sister and I picked this recipe up from one of her books. Taylor loves this type of cooking so it looked like something that would be a winner. I think it came from a Weight Watchers Cookbook, but I forgot to write down the name....and the points.

I finally got around to making it last night as I was looking for something that I could prepare mostly ahead, since Taylor had a swim meet and we wouldn't get home until late. I cooked it up until the point where you thicken it, then when we returned home I brought it up to a boil and added the flour while the noodles were cooking.

You could totally use fresh mushrooms Canned. Hum. Not so much.

Sirloin with Mushrooms over Noodles

1 1/4 pounds Sirloin, cut into thin strips
2 Onions, thinly sliced
1 jar (4 1/2oz) mushrooms, I used 8 oz fresh
1 Clove Garlic, minced
1Tbls Butter
2 Cups Beef Consomme
4 1/2 tsp Worcestershire Sauce
1 tsp Basil
3 Tbls Flour
1/3 Cup Water

COOK the beef, onions, mushrooms and garlilc in butter until onions/mushrooms are tender and beef is browned.
ADD consomme, worcestershire and basil.
BRING to a boil, cover and reduce to simmer, cook 50-60 minutes.
COMBINE flour and water, add to beef, bring back to a boil and cook two minutes.

Serve over noodles.