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Beef Stroganoff
1 1/2 lbs. boneless beef top sirloin steak, trimmed, thinly sliced across grain
1 small onion, chopped
1 cup mushrooms, sliced
1 can condensed cream of mushroom soup
1 cup dry white wine
1/8 tsp. white pepper
1 lb. egg noodles
1/2 cup sour cream
2 Tbsp. parsley, chopped
Coat a large, nonstick skillet with nonstick cooking spray. Brown
beef and onions over medium-high heat for 5-7 minutes, stirring
occasionally until beef is no longer pink and onions are tender.
Add mushrooms; cook 3 minutes until tender. Reduce heat to
medium-low; stir in soup, wine, and pepper. Simmer 25 minutes or
until meat is tender. Meanwhile, cook noodles according to package
directions; drain, rinse, and drain again. Cover noodles to keep
warm and set aside. Just before serving, add sour cream and parsley;
cook 1 minute until heated through. Serve over warm noodles.
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Beef Stroganoff 05