| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Dairy | Post, To, Mc | 4 | servings | |
INGREDIENTS
| 1 | lb | Beef round tip steaks; cut 1/8" to 1/4" |
| ; thick | ||
| 4 | c | Uncooked wide egg noodles; (5 oz) |
| 4 | ts | Vegetable oil; divided |
| 1 | Clove garlic; crushed | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | lb | Sliced mushrooms |
| 1 | pk | Brown gravy mix; (3/4 oz) |
| 1 | c | Cold water |
| 1/4 | c | Dairy sour cream |
INSTRUCTIONS
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. Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-Fabfood By LizaCooks@aol.com on Jun 15, 1998, converted by MM_Buster v2.0l.
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