pound boneless sirloin or top round steak, thinly sliced
teaspoon ground black pepper
tablespoons margarine or butter, divided
cups (8 ounces) sliced mushrooms
cup chopped onion
(14-1/2-ounce) can beef broth
(4.8-ounce) package PASTA RONI® Parmesano
cup frozen peas
cup sour cream
1. Sprinkle steak with pepper. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add steak; sauté 2 minutes or until no longer pink. Remove from skillet; set aside.
2. In same skillet over medium heat, melt remaining 1 tablespoon margarine. Add mushrooms and onion; sauté 6 minutes.
3. Add beef broth and milk; bring to a boil. Stir in pasta, steak, peas and Special Seasonings. Reduce heat to medium-low. Gently boil, uncovered, 4 to 6 minutes or until pasta is tender, stirring frequently. Stir in sour cream; let stand 5 minutes before serving.