Easy Beef Stroganoff

Ingredients

• 1 lb. beef breakfast steaks, cut 1/8 to 1/4-inch thick
• 4 t. vegetable oil (divided)
• 1 clove garlic, minced
• 1/4 t. salt
• 1/4 t. ground black pepper
• 1/2 lb. sliced mushrooms
• 1 package brown gravy mix
• 1 c. cold water
• 4 c. wide egg noodles (half of 12-ounce package), cooked according to package directions
• 1/4 c. dairy sour cream

Steps

1. Stack beef steaks. Cut lengthwise in half and then crosswise into 1-inch wide strips.
2. In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Add half of the beef and garlic; stir-fry about 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper. Repeat with remaining beef and garlic.
3. In same skillet, cook mushrooms in remaining 2 teaspoons oil for 2 minutes or until tender, stirring occasionally. Remove from heat. Add gravy mix and water; blend well.
4. Return to heat; bring to a boil. Reduce heat and simmer 1 minute or until sauce thickens, stirring frequently. Return beef to skillet; heat through about 1 minute.
5. Serve over hot noodles. Top with sour cream.
6. 4 servings