Ingredients
1 lb boneless sirloin steak, thinly sliced, or top round steak
3 cups mushrooms, or 8 oz., sliced
1 pkg Pasta Roni Parmesano
½ tsp ground black pepper
2 tbsp margarine , divided, or butter
½ cup onion, chopped
14 ½ oz beef broth, or 1 can
½ cup milk
¾ cup peas, frozen
⅓ cup sour cream
Preparation
Sprinkle steak with pepper.
In large skillet over medium-high heat, melt 1 tablespoon of margarine.
Add steak and sauté 2 minutes or until no longer pink.
Remove from skillet and set aside.
In same skillet over medium heat, melt remaining 1 tbsp. margarine.
Add mushrooms and onion and sauté 6 minutes.
Add beef broth and milk and bring to a boil.
Stir in pasta, steak, peas and special seasonings.
Reduce heat to medium-low.
Gently boil, uncovered, for 4 to 6 minutes or until pasta is tender, stirring frequently.
Stir in sour cream and let stand for 5 minutes before serving.
