Easy Weeknight Beef Stroganoff

 

2

lb boneless beef top sirloin steak, cut into 2x1/4-inch strips*

1

cup chopped onion (1 large)

2

cloves garlic, finely chopped

1

can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

1

teaspoon Worcestershire sauce

3/4

cup sour cream

Hot cooked noodles, if desired

• 1 In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
• 2 Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
• 3 Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.