Beef Stroganoff

• 1 lb. boneless beef round steak, cut 3/4-inch thick
• 2 Tbsp. margarine, divided
• 1/2 c. chopped onion
• 1 can Campbell's cream of mushroom soup
• 1/2 tsp. paprika
• 1/2 c. sour cream or plain yogurt
• hot cooked noodles
• chopped fresh parsley for garnish

1. Slice beef across grain into very thin strips.
2. (Tip:
3. To make slicing easier, freeze beef 1 hour.)
4. In skillet, over high heat in 1 tablespoon hot margarine, cook 1/2 the beef and 1/2 the onion until the beef is no longer pink and onion is tender; set aside. Repeat with remaining margarine, beef and onion.
5. Return meat mixture to skillet.
6. Stir in soup and paprika.
7. Heat through, stirring occasionally.
8. Reduce heat to very low.
9. Stir in sour cream.
10. Gently heat through.
11. Serve over noodles.
12. Garnish with parsley.
13. Makes 6 servings.
14. Recipe may be doubled.

boneless beef round steak, margarine, onion, campbells cream, paprika, sour cream, noodles, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085721 (may not work)