Easy Beef Stroganoff

Note from Cheri: This recipe was contributed to Fabulous Foods by the National Cattlemen's Beef Association. They've taken a classic recipe and made it quick and easy. Follow this link for more fabulous Beef recipes, cooking tips and educational information.

1 lb beef round tip steaks, 1/8" to 1/4" thick 4 cups (5 oz) uncooked wide egg noodles 4 tsp. vegetable oil, divided 1 clove garlic, crushed 1/2. lb sliced mushrooms 1 pkg. (3/4 oz) brown gravy mix 1/4 C sour cream

Serves 4 Cook noodles according to package directions, set aside and keep warm. Meanwhile stack Beef steaks; cut lengthwise in half and then crosswise into 1"-wide strips. In large nonstick skillet, heat 2 teaspoons 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 and season with salt and pepper. In same skillet, cook mushrooms in remaining 2 teaspoons oil 2 minutes or until tender, stirring occasionally. Remove from heat. Stir in gravy mix and 1 cup cold water; bring to a boil. Reduce heat to low and simmer 1 minute or until sauce is thickened, stirring frequently. Return Beef and heat through. Serve over noodles with sour cream.