1 1/2
pounds beef boneless top sirloin steak, cut into 2x 3/4x 1/4-inch pieces
6
cups Progresso™ beef flavored broth (from two 32-oz cartons)
1/2
cup dry sherry or Progresso™ beef flavored broth (from 32-oz carton)
1/4
cup ketchup
3/4
teaspoon salt
1/8
teaspoon pepper
2
cups uncooked medium egg noodles
1
container (8 oz) sour cream
Instructions
Step
1
In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
Step
2
Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
Step
3
Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.
Want to make sure your beef is sliced just right? Before cutting, place the beef in the freezer for about 30 minutes or until very firm. Using a sharp knife also makes it easier to get the perfect slices.
Keep an eye on your egg noodles! They cook quickly and can easily turn mushy if overheated or cooked too long. For best results, add them toward the end of cooking and check for doneness frequently to keep them perfectly tender.
Add some bright color and herby freshness to your creamy beef mushroom soup with chopped parsley. Add it right before serving to make sure it holds its color and texture.
