Speedy Stroganoff

• 2 tbsp. cooking oil
• 2 cups leftover cubed cooked roast beef
• 1 clove garlic, minced
• 1/3 cup chopped onion
• 2 tbsp. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. paprika
• 1 can (10 oz.) mushroom stems and pieces, drained
• 1 can (10-3/4 oz.) cream of chicken soup
• 1/2 cup water
• 1 cup sour cream
• Wide egg noodles, cooked
• Fresh parsley, chopped

1. In a skillet, heat oil over medium-high.
2. Saute, beef, garlic and onion.
3. When onion is tender, reduce heat to low; stir in flour, salt and paprika.
4. Cook 5 minutes.
5. Stir in mushrooms, soup and water.
6. Simmer 10 minutes.
7. Fold in sour cream; heat through but do not boil.
8. Serve immediately over noodles.
9. Garnish with parsley.

cooking oil, beef, clove garlic, onion, allpurpose flour, salt, paprika, mushroom stems, cream of chicken soup, water, sour cream, egg noodles, fresh parsley

Taken from www.foodgeeks.com/recipes/3430 (may not work)