Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add beef to the skillet and cook until no longer pink. Season with salt and pepper.
Heat remaining 2 teaspoons 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 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through.
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Easy Beef Stroganoff
Serves 4
Ingredients:
1 lb. beef round tip steaks
1 clove garlic, 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.
4 cups wide egg noodles, cooked
1/4 cup dairy sour cream
Directions:
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add beef to the skillet and cook until no longer pink. Season with salt and pepper.
Heat remaining 2 teaspoons 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 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through.
Serve over noodles. Pass sour cream.
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