Easy beef stroganoff
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef round tip steaks cut 1/8\" to 1/4\" thick |
| 5 | ounces | Uncooked wide egg noodles |
| 4 | teaspoons | Vegetable oil; divided |
| 1 | Garlic clove; crushed | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | pounds | Sliced mushrooms |
| 1 | Pkg (3/4 oz) brown gravy mix | |
| 1 | cup | Cold water |
| ¼ | cup | Dairy sour cream |
Directions
Cooking & preparation time: 25 min 1. Cook noodles according to package directions; keep warm.
2. Meanwhile stack beef steaks; cut lengthwise in ½ and then crosswise into 1" wide strips. In large nonstick skillet, heat 2 tsp oil over medium-high heat until hot. Add beef and garlic (½ at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook) Remove from skillet; season with salt and pepper.
3. In same skillet, cook mushrooms in remaining 2 tsp oil 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well. Return to heat; bring to a boil.
Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return beef; heat through. Serve over noodles; pass sour cream.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --