Easy Beef Stroganoff

Philly cooking creme

The recipe below is directly from the Pennsylvania Dutch web site. I made this a couple of weeks ago, with one change. If you are an extreme couponer, you probably have a nice stockpile of the new Philly cooking creme.....I do and I used it here. I just added one container of the Savory Garlic to this recipe below and WOW is all I can say was it good!!



Feed your family a hearty meal that really sticks to their ribs with this classic recipe. A medley of delectable flavors and fresh ingredients will have them asking for seconds.

Prep Time: 15 min
Cook Time: 15 min
Serves 5

Ingredients

8 ounces Pennsylvania Dutch medium egg noodles
4 teaspoons vegetable oil, divided
1 large onion, thinly sliced
8 ounces pre-sliced mushrooms
1 pound boneless sirloin steak, sliced thinly
12 oz. Mushroom Gravy or Beef Gravy
1 cup sour cream
1 teaspoon paprika
2 tablespoons finely chopped parsley
Directions

1. Cook noodles according to package directions; drain.
2. Meanwhile in a large skillet heat 2 teaspoons oil over medium-high heat. Add onion and mushrooms. Cook 5 to 7 minutes or until tender, stirring often
3. Push vegetables to the side; add remaining oil. When hot, add beef and cook until desired degree of doneness, about 3 to 5 minutes.
4. Lower heat to medium; add gravy, sour cream, and paprika. Cook and stir until thickened and bubbly. Serve over hot noodles. Sprinkle with parsley.



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