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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) vegetable oil |
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips |
1 medium onion, chopped (about 1/2 cup) |
1 10 3/4-ounce can(s) campbell's® condensed cream of mushroom soup |
1/2 teaspoon(s) paprika |
1/3 cup(s) sour cream or plain yogurt |
4 cup(s) whole wheat or regular egg noodles, cooked and drained |
chopped fresh parsley |
Directions:
1. • Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
2. • Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
3. • Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
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