Tender strips of beef are sautéed and combined with beef broth, mushrooms, egg noodles and sour cream for an easy & delicious one-skillet dish.
tablespoon vegetable oil
pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
teaspoon dried parsley flakes
cups Swanson® Beef Broth or Swanson® Beef Stock
ounces sliced mushrooms (about 2 cups)
ounces (about 3 cups) uncooked medium egg noodles
cup sour cream
tablespoon chopped fresh parsley
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.
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.
Stir the sour cream in the skillet and cook until the mixture is heated through. Season to taste. Sprinkle with the parsley, if desired.