Easy Beef Stroganoff

  • 1 lbs beef round tip steaks, cut 1/8 to 1/4-inch thick
  • 1 clove garlic, minced
  • 4 tsp vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 lbs mushrooms, sliced (1/2-inch)
  • 1 (3/4 oz.) package brown gravy mix
  • 4 cups uncooked wide egg noodles (about 5 oz.), cooked
  • 1/4 cup dairy sour cream
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Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.

Heat 2 tsp oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Season with salt and pepper.

Heat remaining 2 tsp oil in same skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through. Serve over noodles. Pass sour cream.

Servings: 4
Submitted by: Recipe Group Member