Speedy stroganoff
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| 1 | can | Mushroom stem and pieces -- |
| 10 | ounces | Drained |
| 1 | can | Cream of chicken soup -- |
| 10¾ | Ounces | |
| ½ | cup | Water |
| 1 | cup | Sour cream -- 8 ounces |
| Cooked wide egg noodles | ||
| Chopped fresh parsley | ||
Directions
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