| Recipe: |
1 package 1-5oz uncooked wide egg noodles
1 lb beef round-tip steaks, cut 1/8-to¼-inch thick
4 t vegetable oil
1 clove garlic, minced
¼ t salt
¼ lb pepper
½ lb mushrooms, sliced (½-inch thick)
1 (3/4-oz package) brown gravy mix
½ c cold water
1 dairy sour cream
Cook noodles according to package directions; drain. Keep warm.
Meanwhile stack beef steaks; cut length-wise in half, then crosswise into 1-inch-wide strips. Heat 2 t oil in large nonstick skillet over medium-high heat until hot. Add ½ of beef and ½ of garlic; stir-fry 1 minute or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef and garlic. Season with salt and pepper.
Heat remaining 2 t 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 water; stir to blend well. Return to heat; bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Return beef to skillet; heat through. Serve over noodles. Pass sour cream. |
