
Send a Meal BlogSunday, January 06 2013
Streamlined in method but not in taste, beef stock gives this sauteed beef and mushroom recipe full hearty flavor--plus the noodles cook right in the stock!
![]() Servings: 4
Prep Time: 10 mins
Total Time: 35 mins
ingredients
directions
Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the soup, stock, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring often.
Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley.
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