Ingredients
| 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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Instructions
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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