Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 lb beef round tip steaks, cut 1/8 to 1/4 inch thick
1 clove garlic, minced
4 tsp vegetable oil
1/4 tsp salt
1/4 tsp pepper
1/2 lb mushrooms, sliced (1/2-inch)
1 package (3/4 ounce) brown gravy mix
4 cups uncooked wide egg noodles (about 5 ounces), cooked
1/4 cup dairy sour cream
Directions
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 facts
Serving Size 1 serving
Calories 976
Calories from Fat 339 (35%)
% Daily Value*
58%Total Fat 38g
73%Saturated
Fat 14.5g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 17.4g
60%Cholesterol 179mg
248%Sodium 5958mg
29%Potassium 1014mg
37%Total
Carbohydrate 110g
24%Dietary
Fiber 6.1g
Sugars 12g
Sugar Alcohols 0g
97%Protein 49g