Yield: 1 servings
|2 tablespoons||Cooking oil|
|2 cups||Roast beef|
|Leftover cubed cooked|
|1 each||Garlic clove -- minced|
|⅓ cup||Onion -- chopped|
|2 tablespoons||All-purpose flour|
|1 can||Mushroom stem and pieces --|
|1 can||Cream of chicken soup --|
|1 cup||Sour cream -- 8 ounces|
|Cooked wide egg noodles|
|Chopped fresh parsley|
In a skillet, heat oil over medium high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water.
Simmer 10 minutes. Fold in sour cream; heat through but do not boil.
Serve immediately over noodles. Garnish with parsley. Yield: 4-6 servings
Recipe By : Taste of Home