Ingredients
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1 8oz. package medium Egg Noodles, cooked, drained and set aside, cover so do not dry out 1 Tbsp. Olive Oil 1 medium Onion, diced medium 1-1/2 cups Birdseye frozen Stir-Fry Peppers 1 cup of Beef Broth 1 tsp. dried Marjoram 1 lb. thinly sliced Sirloin Tip Steak, slice steak when it is half frozen 1 Tbsp. Water 2 tsp. Cornstarch 3/4 cup Sour Cream 3 Tbsp. chopped, fresh Parsley 1 tsp. Salt or to taste Fresh Coarse Ground Black Pepper, to taste
Procedure
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Preheat oven to 450 degrees. Spray a 13x9x2" baking dish with non-stick
spray.
In large skillet, heat oil over medium high heat. Add onions and
peppers and stir-fry 5 minutes, or until vegetables are tender crisp.
Stir in beef broth and marjoram and bring to boil.
Reduce heat to medium low, add beef. Cover and simmer 8 minutes or
until beef loses it's pinkness. It will finish cooking in oven.
In a small bowl, dissolve cornstarch in the 1 Tbsp. of water. Stir until
smooth. Bring beef mixture up to a boil, add cornstarch and cook
stirring constantly until beef has thickened. Remove from heat if it
tries to get too thick. If it thickens to much add a little more beef
broth stirring fast to smooth out the gravy. Add cooked noodles, sour
cream, parsley, salt and black pepper to skillet and toss well.
Transfer the beef and noodle mixture to the casserole dish.
cover with foil and bake 20 minutes or until hot and bubbly.
