Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Makes 4 servings
1 pound beef round tip
steaks, cut 1/8 to 1/4 inch thick
5 ounces uncooked wide egg noodles - about 4 cups
4 teaspoons olive oil
1 clove garlic, minced
1/2 pound mushrooms, sliced (1/2-inch thick)
1 package (3/4 ounce) brown gravy mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cold water
1/4 cup sour cream
1. Cook noodles according
to package directions; drain.
2. Stack beef, cut lengthwise
in half, then crosswise into 1-inch wide strips.
3. Heat 2 teaspoons oil in large
nonstick skillet over medium-high heat until hot.
4. Add 1/2 of beef and 1/2 of
garlic; stir-fry 1 minute or until outside surface of beef is
no longer pink -- do not overcook. Remove from skillet. Repeat
with remaining beef and garlic. Season with salt and pepper.
5. Heat remaining 2 teaspoons
oil in same skillet over medium-high heat until hot.
6. Add mushrooms; cook and stir
2 minutes or until tender. Remove from heat. Add gravy mix and
water; stir to blend well. Return to heat; bring to a boil. Reduce
heat; simmer 1 minute or until sauce is thickened, stirring frequently.
7. Return beef to skillet and
8. Serve over noodles; pass sour