TRIPLE MUSHROOM BEEF STROGANOFF

TRIPLE MUSHROOM BEEF STROGANOFF image

Number Of Ingredients 12

1 tablespoon vegetable oil
1 boneless beef sirloin steak or top round steak, cut into thin strips (about 1 1/2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
3 cups cut-up mushrooms (white, shiitake, portobello)
1 1/2 cups Swanson® Beef Broth or Swanson® Beef Stock
1/2 cup dry red wine
1 cup sour cream
3 tablespoons all-purpose flour
4 cups medium egg noodles, cooked according to package directions
Freshly ground black pepper (optional)

Steps:

Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat. 2 Stir the onion, garlic, parsley and mushrooms in the skillet and cook until the mushrooms are tender. Stir in the broth and wine and heat to a boil. Reduce the heat to medium. 3 Stir the sour cream and flour in a small bowl until the mixture is smooth. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the mixture is heated through. Serve the beef mixture over the noodles. Season with the black pepper, if desired.