* 1 tablespoon vegetable oil
* 1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about
1 pound), cut into thin strips
* 1 medium onion, chopped (about 1/2 cup)
* 1 can (10 3/4 ounces) Cream of Mushroom Soup
* 1/2 teaspoon paprika
* 1/3 cup sour cream
* 4 cups egg noodles, cooked and drained
* Chopped fresh parsley
* Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the
beef and cook until well browned, stirring often. Remove the beef from the
skillet. Pour off any fat.
* Reduce the heat to medium. Add the onion to the skillet and cook until it's
tender.
* Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour
cream. Return the beef to the skillet and cook until the beef is cooked through.
Serve the beef mixture over the noodles. Sprinkle with the parsley.
*
* Yield: 4 servings.
(E-mail Recipe)
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