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1
Brown meat with onion in 1 tablespoon oil in large skillet.
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2
Stir in 2-1/4 cups water, mushrooms, bouillon cubes and noodles.
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3
Bring to boil.
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4
Reduce heat to medium-low; cover.
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5
Simmer 10 to 12 minutes or until noodles are tender.
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6
Stir in sour cream; cook an additional 2 minutes.
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7
Tip!
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8
Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing such as CATALINA.
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9
Recipe Variation: Vegetable Beef Stroganoff: Omit mushrooms.
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10
Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables with noodles.
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11
Flavor Variations: Prepare as directed, adding 2 tsp.
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12
Worcestershire sauce with water.
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13
Prepare as directed, substituting 2 pkg.
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14
(6 oz.
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15
each) LOUIS RICH Chicken Breast Strips for sirloin steak and chicken bouillon for beef bouillon.
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16
Stir in strips when adding sour cream; heat through.
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17
Simple Substitutions: Substitute 2 cups MINUTE White Rice, uncooked, for noodles.
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18
Bring to boil.
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19
Cover; remove from heat.
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20
Let stand 5 minutes.
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21
Continue as directed.
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22
Garnish with chopped fresh parsley, if desired.
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23
Substitute 2 cans (10-1/2 oz.
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24
each) condensed beef broth for bouillon cubes and water.
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25
Substitute reduced fat sour cream for sour cream.
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26
Make It Easy: Slice partially frozen steak into strips for easier handling.
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27
Substitute 2 pkg.
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28
(6 oz.
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29
each) LOUIS RICH Grilled Beef Steak Strips for sirloin steak.
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30
Stir in strips when adding sour cream; heat through.
