| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Tasteofhome |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 2 |
c |
Leftover cubed cooked roast beetf |
| 1 |
|
Garlic clove; minced |
| 1/3 |
c |
Chopped onion |
| 2 |
tb |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1 |
cn |
Mushroom stems and pieces; drained (10 ounces) |
| 1 |
cn |
Cream of chicken soup; undiluted (10-314 |
|
|
; ounces) |
| 1/2 |
c |
Water |
| 1 |
c |
Sour cream; (8 ounces) |
|
|
Cooked wide egg noodles |
|
|
Chopped fresh parsley |
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. Yield: 4-6 servings.
Busted by Sara Horton 5/29/98
Recipe by: Taste of Home, Jo-Ann Knicely, Midland, Ontario
Converted by MM_Buster v2.0l.
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