Speedy stroganoff

Yield: 1 servings

Measure 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

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

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