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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. cooking oil
2 cups leftover cubed cooked roast beef
1 clove garlic, minced
1/3 cup chopped onion
2 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1 can (10 oz.) mushroom stems and pieces, drained
1 can (10-3/4 oz.) cream of chicken soup
1/2 cup water
1 cup sour cream
Wide egg noodles, cooked
Fresh parsley, chopped
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Directions:
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In a skillet, heat oil over medium-high. Sauté, 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.
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