Easy Beef Stroganoff



INGREDIENTS:

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

DIRECTIONS:

1. Cook noodles according to package directions;
keep warm.

2. 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.

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.



Easy Beef Stroganoff