Tender strips of beef are sautéed and combined with beef broth, mushrooms, egg noodles and sour cream for an easy & delicious one-skillet dish.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
- 1 medium onion, chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried parsley flakes
- 1 3/4 cups Swanson® Beef Broth or 100% Natural Beef Stock
- 6 ounces sliced mushrooms (about 2 cups)
- 4 ounces (about 3 cups) uncooked medium egg noodles
- 1/2 cup sour cream
- 1 tablespoon chopped fresh parsley
Instructions
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Tips
- Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
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Step 1
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Season the beef as desired. Add the beef and cook until well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
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Step 2
Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender.
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Step 3
Stir the sour cream in the skillet and cook until the mixture is heated through. Season to taste. Sprinkle with the parsley, if desired.
