Jiffy Beef Stroganoff
By Nonna Joann • May 1st, 2008 • Category: CasserolesFor a quick meal, when you’re short on time, you’ll want to make Jiffy Beef Stroganoff.
Bring a pot of water to boil, cook wide egg noodles according to the package directions, then drain. As the water’s boiling, you’ll need to cut two minute steaks into thin strips.
Then thinly slice 1 medium onion and about ½ pound of fresh mushrooms, about 1 cup. Sauté the onions for about ten minutes in about 3 tablespoons of olive oil, add 2 cloves of minced garlic the last minute. Then brown the minute steak strips and sauté the sliced mushrooms.
Add one can of cream of mushroom soup (purchase an organic brand without GMOs, MSG, and low sodium), 1 cup of sour cream, and 2 teaspoons of Tamari soy sauce and heat through.
Serve over the cooked noodles coated with a little olive oil.
