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Beef & Mushroom Stroganoff




Source of Recipe


PASTA RONI®
Beef & Mushroom Stroganoff
Makes 4 servings

Ingredients
1 pound boneless sirloin or top round steak, thinly sliced
1/2 teaspoon ground black pepper
2 tablespoons margarine or butter, divided
3 cups (8 ounces) sliced mushrooms
1/2 cup chopped onion
1 (14-1/2-ounce) can beef broth
1/2 cup milk
1 (4.8-ounce) package PASTA RONI® Parmesano
3/4 cup frozen peas
1/3 cup sour cream



Prep Time 10 minutes
Cook Time 20 minutes




1. Sprinkle steak with pepper. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add steak; sauté 2 minutes or until no longer pink. Remove from skillet; set aside.

2. In same skillet over medium heat, melt remaining 1 tablespoon margarine. Add mushrooms and onion; sauté 6 minutes.

3. Add beef broth and milk; bring to a boil. Stir in pasta, steak, peas and Special Seasonings. Reduce heat to medium-low. Gently boil, uncovered, 4 to 6 minutes or until pasta is tender, stirring frequently. Stir in sour cream; let stand 5 minutes before serving.