Easy Beef Stroganoff1 pound round tip steaks, cut 1/8- to 1/4-inch thick
1 garlic clove, minced
4 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound mushrooms, sliced into 1/2-inch pieces
1 package (3/4 ounce) brown gravy mix
1 cup cold water
4 cups wide egg noodles (about 5 ounces), cooked
1/4 cup sour cream
1. Stack steaks. Cut lengthwise in half and then crosswise into 1-inch-wide strips. Toss with garlic.
2. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef, and stir-fry 1 minute or until outside surface of beef is no longer pink. Remove, and repeat with remaining beef. Season with salt and pepper. Set aside.
3. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Add mushrooms. Cook 2 minutes or until tender, stirring frequently. Remove from heat. Add gravy mix and 1 cup cold water, and blend well. Bring to a boil. Reduce heat, and simmer 1 minute or until sauce thickens, stirring frequently. Stir in beef, and heat through. Serve over noodles. Pass sour cream.