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| 1 x ca. 450 g | Beef round tip steaks cut 1/8" to 1/4" thick |
| 5 x ca. 30 g | Uncooked wide egg noodles |
| 4 Teelöffel | vegetable oil divided |
| 1 | cloves garlic crushed |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/2 x ca. 450 g | mushrooms sliced |
| 1 | Pkg (3/4 oz) brown gravy mix |
| 1 Tasse | water cold |
| 1/4 Tasse | dairy sour cream |
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Cooking & preparation time: 25 min
1. Cook noodles according to package directions; keep warm.
2. Meanwhile stack beef steaks; cut lengthwise in 1/2 and then crosswise into 1" wide strips. In large nonstick skillet, heat 2 tsp oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook) Remove from skillet; season with salt and pepper.
3. In same skillet, cook mushrooms in remaining 2 tsp oil 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well. Return to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return beef; heat through. Serve over noodles; pass sour cream.
* Texas Beef Council - http://www. Txbeef. Org
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