- 6
- 10 mins
- 10 mins
Ingredients
- 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch
- 2 tablespoons Crisco® Pure Vegetable Oil, divided
- 1 (8 oz.) package sliced white mushrooms
- 1 cup chopped onion
- 2 teaspoons jarred minced roasted garlic
- 1 (16 oz.) jar prepared brown gravy
- 1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
- 1/3 cup strong brewed Folgers Classic Roast® Coffee
- 1/4 teaspoon pepper
- 1 (12 oz.) package medium egg noodles
- 1/2 cup sour cream
- 2 tablespoons butter
- 3 tablespoons chopped flat leaf parsley, divided
Preparation
Step 1
1.BROWN beef in 1 tablespoon oil in large skillet over medium-high heat until browned on all sides. Remove meat and juices from skillet. Saute mushrooms, onion and garlic in same skillet with remaining oil. Return beef and juices to pan.
2.BLEND in gravy, soup, coffee and pepper. Bring to boil; reduce to a simmer. Cover; cook 20 minutes, stirring occassionally or until meat is tender.
3.COOK noodles in salted water according to package directions;drain. Blend sour cream into meat mixture cooking until warmed through. Toss noodles with butter and 2 tablespoons parsley. Serve stroganoff over parslied noodles. Garnish with remaining parsley.
Serving Size (1/6 of recipe), Calories 550 (Calories from Fat 210), Total Fat 24g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 130mg, Sodium 900mg, Total Carbohydrate 48g (Dietary Fiber 3g, Sugars 6g), Protein 34g; Percent Daily Value*: Vitamin A 8%, Vitamin C 10%, Calcium 8%, Iron 25%.