Beef Stroganoff with Parslied Noodles


  • 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch wide strips
  • 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 Organo Gold Black Coffee (1 sachet)
  • 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

  • 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.
  1. 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.
  2. 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.

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