Quick Beef Stroganoff 2

I love beef stroganoff, but our tasty recipe takes an awfully long time on a weekday. I wanted something beefy with gravy that we could serve over egg noodles. The recipes I was coming across didn’t seem right, so I threw a few things in a pot. I’ll likely tweak this as I go along.

• 1-1.5 lbs sirloin tips, cut into bit-sized chunks
  • Flour, garlic and onion powder for coating
• EVOO
• 1 can cream of mushroom soup
• 1 cup beef broth
• 1 cup skim milk
• 1/2 package beefy onion soup
• 1 package brown gravy mix
• 1/2 cup sour cream
• 16 oz. egg noodles

1. Preheat oven to 300F.
2. Working in batches, brown beef in a large, oven-safe frying pan. Add oil as necessary.
3. Return all beef to pan. Add remaining ingredients and mix thoroughly.
4. Bake in oven 1-2 hours, until beef is fall-apart tender.
5. Remove from oven, stir. Transfer 1 cup sauce to a measuring cup, add sour cream and mix thoroughly. Return mixture to pan and combine.
6. Serve over prepared egg noodles.