Serves: 4
Total Calories: 453
Slice meat into thin strips diagonally across the grain; coat with flour. Heat oil in a skillet and brown the beef; drain as needed. Add water, mushrooms and their liquid to skillet; stir in soup mix and heat just to boiling. Blend in sour cream. Serve over buttered noodles.
Tip: The easiest-ever way to cook egg noodles…bring water to a rolling boil, then turn off heat. Add noodles and let stand for 20 minutes, stirring twice. Perfect!
This Speedy Beef Stroganoff recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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