1 pound boneless beef sirloin or top round stead, 3/4-inch thick
2 Tbsp vegetable oil, divided
1 medium onion, chopped
1 (10 3/4 ounce) can condensed cream of mushroo soup
1/2 cup sour cream or plain yogurt
1/2 tsp paprika
4 cups hot cooked medium egg noodles
chopped fresh parsley
Instructions
Slice Beef into very thin strips(tip- to make slicing easier, freeze for 1 hour)
in large skillet heat half the oil over medium-high heat. Cook beef in two batches until browned, stirring often. Set aside.
Add remaining oil to skillet.
Add onion and cook over medium heat until tender. Pour off excess fat.
Stir in soup, sour cream and paprika. Heat to a soft boil.
Return beef to skillet and heat through.
Serving
Suggestions
Serve over noodles, garnishing with parsley.
Originally Submitted
10/19/2012
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