Classic Beef Stroganoff
Recipe tags: gravy mix, advanced difficulty, lunch, skillet
|1 pkg||wide egg noodles, cooked and drained (1lb)|
|2 lb||round steak, thawed, cut into small cubes|
|2 Tbsp||canola oil|
|1 cup||diced onion (about 1 large onion)|
|1 pkg||package button mushrooms, rinsed and sliced|
|1 pkg||Southeastern Mills® Roast Beef Gravy Mix|
|½ tsp||black pepper|
|1 cup||sour cream|
Prepare wide egg noodles according to package directions. Drain; set aside.
In a large skillet, coated with non-stick cooking spray, over medium-high heat, cook and brown round steak until done, set aside.
In another large skillet, add canola oil and heat over medium-high heat. Add onions and mushrooms, sauté about 10 minutes, set aside.
In a medium saucepan, prepare gravy as directed, set aside.
Return large skillet of cooked onions and mushrooms to medium heat. Stir in cooked beef, prepared Roast Beef Gravy and pepper.
Add sour cream a spoonful at a time, stirring after each addition.
Serve over prepared egg noodles.