Beef Stroganoff

Name: Beef Stroganoff
Ingredients: 8 ounces wide egg noodles; 2 tablespoons butter, divided; 1 lb boneless beef sirloin, about 1/2-inch thick, cut into 1/4-inch thick strips; 1 onion, thinly sliced; 1 garlic clove, minced; 12 teaspoon salt; 14 teaspoon pepper; 1 (10 2/3 ounce) can condensed cream of mushroom soup; 2 teaspoons mustard powder; 1 12 teaspoons Worcestershire sauce; 13 cup sour cream; 2 tablespoons chopped fresh parsley

12 ingredients

8 steps

Ingredients

8 ounces wide egg noodles
2 tablespoons butter, divided
1 lb boneless beef sirloin, about 1/2-inch thick, cut into 1/4-inch thick strips
1 onion, thinly sliced
1 garlic clove, minced
12 teaspoon salt
14 teaspoon pepper
1 (10 2/3 ounce) can condensed cream of mushroom soup
2 teaspoons mustard powder
1 12 teaspoons Worcestershire sauce
13 cup sour cream
2 tablespoons chopped fresh parsley

Directions

1

Cook noodles according to package directions; drain and set aside.
2

Meanwhile, in nonstick skillet, melt 1 T. butter.
3

Add beef; cook until no longer pink, about 2 minutes.
4

Remove from skillet; aset aside.
5

In same skillet melt remaining 1 T. butter over medium heat.
6

Add onion, garlic, salt and pepper.
7

Cook until onion softens, about 3 minutes.
8

Stir in soup, mustard, Worcestershire, and reserved beef with any juices; cook until mixture bubbles, about 2 minutes.