Beef Sirloin Casserole with Melting Onions
2 tablespoons butter, divided
2 tablespoons all-purpose flour
1 (14-oz.) 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
3/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
1 tablespoon vegetable oil
1 1/2 lb. boneless top sirloin steak, thinly sliced
1 large onion, halved, thinly sliced
8 oz. egg noodles
1 (9-oz.) pkg. frozen artichoke hearts, thawed, quartered if large
1. Melt 2 tablespoons of the butter in 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.
2. In large skillet, heat remaining 1 tablespoon 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.
3. Add onion to pan juices in skillet. Cook over medium heat 5 minutes or until onions are well-browned, stirring constantly.
4. Heat oven to 375°F. Meanwhile, cook noodles according to package directions. Drain; place in 11x8-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 thoroughly hot.
TIP *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.
PER SERVING: 555 calories, 19.5 g total fat (8 g saturated fat), 44.5 g protein, 49.5 g carbohydrate, 165 mg cholesterol, 850 mg sodium, 6 g fiber