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| 1 x ca. 450 g | Beef round or sirloin, cut into 2" strips |
| 2 Esslöffel | lemon juice fresh |
| 1 Esslöffel | Worcestershire Sauce |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | black pepper ground |
| 2 Esslöffel | vegetable oil |
| 2 gross | onions diced |
| 1/2 x ca. 450 g | mushrooms sliced |
| 1/2 Tasse | beef broth |
| 2 Esslöffel | all-purpose flour |
| 2 Esslöffel | tomato paste |
| 8 x ca. 30 g | Reduced fat sour cream |
| 4 Tasse | Hot, cooked noodles |
| 12 | Pimiento-stuffed green olives |
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1. Combine beef, lemon juice, worchestershire sauce, salt and pepper in heavy-duty food storage bag; seal. Refrigerate 2 hours.
2. Heat 1 T oil in large skillet over med-high heat. Add onion; saute' until golden brown, 3-5 min. Add mushrooms; saute until softened, 3-5 min. Remove to bowl; keep warm.
3. Increase heat to high; heat remaining oil in same skillet. Add beef; saute' 2 min. Reduce heat to low; stir in onions and mushrooms.
4. Whisk broth, flour and tomato paste in bowl until smooth. Stir into skillet. Cook, stirring, until slightly thickened and bubbly, 2 min.
5. Stir in sour cream; don't boil. Serve over noodles; top with olives.
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