One-Dish Beef Stroganoff & Noodles

SERVINGS

Serves:  4

INGREDIENTS

3/4 pound boneless beef top round steak, 3/4-inch thick, cut into very thin strips
1 Condensed Cream of Mushroom Soup
1 3/4 cup Beef Stock
1/2 cup water
1 large onion, sliced (about 1 cup)
1/3 of a 12-ounce packagemedium egg noodles (about 3 cups)
1/2 cup plain yogurt
Ground black pepper
Chopped fresh parsley

DIRECTIONS

1. Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until it’s well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
2. Stir the soup, stock, water and onion in the skillet andheat to a boil. Stir in the noodles. Reduce the heat to low. Cook for 10 minutes or until the noodles are tender, stirring often. Stir in the yogurt. Return the beef to the skillet and cook until it’s cooked through. Sprinkle with the parsley.
3. Tip: To make slicing easier, freeze thebeef for 1 hour before slicing.

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