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Speedy Stroganoff
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2 tablespoons vegetable oil
2 cups leftover cubed cooked roast beef
1 garlic clove, minced
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 can (10 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup water
1 cup (8 ounces) sour cream
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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |