easy beef stroganoff
- 1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
- 1 large cloves garlic, minced
- 4 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound mushrooms, sliced (1/2 inch)
- 1 package (3/4 oz) brown gravy mix
- 4 cups uncooked wide egg noodles (about 5 oz), cooked
- 1/4 cup dairy sour cream
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 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. 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.
Nutrition information per serving: 383 calories; 16 g fat (5 g saturated fat; 5 g monounsaturated fat); 109 mg cholesterol; 42 mg sodium; 3 g carbohydrate; 2 g fiber; 31 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 3.7 mg iron; 48.7 mcg selenium; 4.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.