Sirloin steak cooked and served over noodles with mushrooms, tomatoes, peppers, and bacon!
6 oz egg noodles, uncooked
4 piece raw bacon slices
1 lb top sirloin steak, lean, trimmed of all visible fat, cut into 1 inch cubes
2 onion, medium
2 large tomato (about 12 ounces)
1 medium fresh green bell peppers, seeded and cut into 1 inch pieces
1/4 tsp ground cayenne pepper
10 oz fresh mushrooms
2 tsp oregano leaves, crumbled
1 tbsp sugar
1 tsp table salt
Prepare noodles in a pot as instructed on package, leaving out additional salt or fat, drain and leave in strainer; set aside.
While noodles are cooking, cut the bacon in half, chop the onions, and tomatoes, cut the mushrooms into thick slices.
Using the same pot that you cooked the noodles in, cook the bacon over medium high heat until crisp, about 4 minutes, turning often.
Remove bacon and place on paper towel, pat thoroughly to remove extra grease. Get rid of bacon grease in pot and very carefully, it will still be hot, wipe the pot clean of grease.
Lightly spray pot with vegetable cooking spray and place back over high heat. Add in the beef and cook for 1 minute, stirring continuously; remove beef.
Toss peppers with cayenne pepper.
Lower heat to medium and sauté the onions and peppers until tender yet crisp, about 4 minutes, stir often.
Stir in the tomatoes, mushrooms, and oregano. Cook, uncovered, for 10 minutes.
Add the beef and all of its juices back in, cover, and cook for 5 minutes (do not overcook, meat will become tough). Remove from heat.
Crumble the bacon and add to the beef mixture. Stir in the sugar and salt, cover and let sit for 10 minutes.
Reheat the noodles by running under hot water for 25 seconds, shake excess water off and serve with beef mixture on top.
If you can find a poblano pepper, use that in place of the green pepper seasoned with cayenne. Also, you may substitute an artificial sweetener for the tablespoon of sugar!