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VELVEETA Steak Stroganoff

Prep Time:

10 min

Total Time:

25 min

Makes:

What You Need

2 tsp. canola oil

1-1/4 lb. beef flank steak, cut across the grain into thin slices

1 medium onion, sliced

1 cup water

1 can (10 fl oz/284 mL) reduced-sodium beef broth

3 cups wide egg noodles, uncooked

250 g VELVEETA Process Cheese Product, cut up (about 1-1/2 cups)

1-1/2 cups frozen green beans

1/2 cup reduced-fat sour cream

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add steak and onions; cook and stir 4 min. or until steak is no longer pink.

STIR in water and broth. Bring to boil. Add noodles; return to boil. Reduce heat to medium-low; cook 7 min. or until noodles are tender, stirring frequently.

ADD Velveeta and beans; cook until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in sour cream just before serving.