If you prepare the egg noodles while the sauce is simmering, everything will be ready to serve while it's still hot—and in just 30 minutes.
Servings and Ingredients
|2 tbsp.||Hy-Vee butter|
|1||medium onion, chopped|
|1 clove(s)||garlic, minced|
|1 lbs.||Hy-Vee sirloin steak, trimmed and cut into thin strips|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee pepper|
|1 tbsp.||Hy-Vee thyme|
|1 ½ c.||sliced fresh mushrooms|
|1 tbsp.||Hy-Vee Select red wine vinegar|
|1||(10.5 oz) can Hy-Vee cream of mushroom soup|
|2 tbsp.||Hy-Vee sour cream|
|4 c.||hot, prepared Hy-Vee egg noodles, for serving|
- Melt butter in large skillet over medium heat. Sauté onion and garlic in melted butter. Remove from pan and set aside.
- Add beef strips, salt, pepper and thyme. Brown evenly over low heat.
- Return onion and garlic to skillet; stir in mushrooms, red wine vinegar and soup. Cover and simmer 7 minutes or until mushrooms are tender. Uncover, add sour cream and stir. Heat through.
- Serve immediately over hot, prepared noodles.
350 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 75mg
- Sodium: 640mg
- Total Carbohydrates: 9g
- Protein: 26g
Vitamin A 4%
Vitamin C 4%
Hy-Vee Seasons Comfort Foods Cookbook.