Easy Beef Stroganoff

1 lb beef round tip steaks, 1/8" to 1/4" thick
4 cups (5 oz) uncooked wide egg noodles
4 tsp. vegetable oil, divided
1 clove garlic, crushed
1/2. lb sliced mushrooms
1 pkg. (3/4 oz) brown gravy mix
1/4 C sour cream

Cook noodles according to package directions, set aside and keep warm.

Meanwhile stack Beef steaks; cut lengthwise in half and then crosswise into 1"-wide strips.

In large nonstick skillet, heat 2 teaspoons 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 and season with salt and pepper.

In same skillet, cook mushrooms in remaining 2 teaspoons oil 2 minutes or until tender, stirring occasionally. Remove from heat. Stir in gravy mix and 1 cup cold water; bring to a boil. Reduce heat to low and simmer 1 minute or until sauce is thickened, stirring frequently. Return Beef and heat through. Serve over noodles with sour cream. (tried and true)

Source:
Fabulous Foods


Honour the LORD with thy substance, and with the firstfruits of all thine increase: So shall thy barns be filled with plenty, and thy presses shall burst out with new wine. Proverbs 3:9-10 (KJV)