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    Easy Beef Stroganoff

    Source of Recipe

    1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
    4 cups uncooked wide egg noodles, about 5 oz.
    1 garlic clove, minced
    4 teaspoons vegetable oil
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/2 pound mushrooms, sliced
    1 package brown gravy mix, 3/4 oz.
    1/4 cup sour cream

    1. Prepare egg noodles as directed on package.

    2. Wash hands. Stack steaks; cut in half lengthwise, then cut crosswise into 1-inch thick strips. Toss with garlic. Wash hands.

    3. Heat 2 teaspoons oil in large nonstick skillet over medium high. Add half 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.

    4. Heat remaining 2 teaspoons oil in same skillet over medium-high. Add mushrooms; cook and stir 2 minutes or until tender. Remove.

    5. Add gravy mix and 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer, stirring frequently, 1 minute or until sauce is thickened. Stir in beef; heat through.

    Serving Suggestion: Ladle meat and sauce over noodles then top with dollop of sour cream. Serve with steamed green beans. Refrigerate leftovers.




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