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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from a community cookbook that my mother gave me. The original called for ground beef, but we prefer it with sliced beef.—Joyce Key, Snellville, Georgia Ingredients:
1-1/2 pounds boneless beef top round steak, thinly sliced |
1 tablespoon canola oil |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup water |
1 envelope onion soup mix |
1/2 cup sour cream |
hot cooked noodles |
minced fresh parsley, optional |
Directions:
1. In a large skillet, cook beef over medium-hot heat in oil until meat is no longer pink; drain. Stir in the soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes.
2. Stir in sour cream; cook until heated through (do not boil). Serve with noodles; sprinkle with parsley if desired. Yield: 6 servings.
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