Easy Beef Stroganoff
4 servings
Cooking & preparation time: 25 min
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1 lb beef round tip steaks, cut 1/8" to 1/4" thick
4 cups (5 oz) uncooked wide egg noodles
4 tsp vegetable oil, divided
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp pepper
1/2 lb sliced mushrooms
1 pkg. (3/4 oz) brown gravy mix
1 cup cold water
1/4 cup dairy sour cream
Cook noodles according to package directions; keep warm.
Meanwhile stack beef steaks; cut lengthwise in 1/2 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 (1/2 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.
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.
