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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This speedy recipe is so easy you will be excited to serve it to your family.Jo Ann Knicely, Midland, Ontario Ingredients:
2 tablespoons vegetable oil |
2 cups leftover cubed cooked roast beef |
1 garlic clove, minced |
1/3 cup chopped onion |
2 tablespoons king arthur unbleached 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 |
Directions:
1. 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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