• 1 lb beef round tip steaks, cut 1/4" - 1/8" thick
• 1 clove garlic, minced
• 4 tsp vegetable oil
• 1/2 lb mushrooms, sliced about 1/2" thick
• 1 pkg (3/4 oz) brown gravy mix
• 4 cups uncooked wide egg noodles (5 oz), cooked
• 1/4 cup dairy sour cream

• Stack beef steaks; cut lengthwise in half; then crosswise into 1" wide strips. Toss with garlic.
• Heat 2 tsp oil in large non-stick skillet over medium-high heat until hot.  Stir-fry 1/2 of the beef 1 minute or until surface of beef is no longer pink. Remove. (Do not overcook.)
• Repeat with remaining beef.
• Season with salt and pepper.
• Heat remaining 2 tsp oil in same skillet over medium-high heat until hot.  Add mushrooms. Cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and 1 cup cold water and blend well. Bring to a boil.  Reduce heat and simmer, stirring constantly, for 1 minute or until thickened. Add beef. and heat through.
• Serve over noodles with sour cream.
  

4 servings