Here's another easy recipe.

Beef Stroganoff

2 pounds Beef round tip steaks, cut 1/4-inch thick

8 cups Wide egg noodles

8 teaspoons Canola oil, divided

2 cloves Garlic, crushed

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 pound Sliced mushrooms

2 packages Brown gravy mix*

1/2 cup Fat-free Sour cream

* you may use 1 15-oz can of beef gravy instead of the packaged gravy mix

Cook egg noodles according to package directions. Keep warm. (Add a little canola oil to keep from getting sticky). Slice steaks lengthwise in half, then crosswise into 1-inch wide strips. In a large nonstick skillet, heat 4 teaspoons oil over medium-high heat until hot. Add beef and garlic. Stir-fry 1 minute or until outside surface of beef is no longer pink. (DO NOT OVERCOOK) Remove from skillet; season w/ salt and pepper and set aside. In the same skillet, cook mushrooms in remaining 4 teaspoons canola oil for 2 minutes until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and 2 cups of water (if NOT using the canned beef gravy) to mushrooms; blend well. Return skillet to heat, bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened. Return beef to skillet, heat through. Serve over noodles, topped with sour cream.