- 1 [5 pound / 2.3-kg] piece lower round beef
- 1/4 cup [60 g] butter or margarine
- 2 cups [500 mL] chopped onion
- 1 clove garlic, minced
- 1 tablespoon [15 mL] paprika
- 1/8 teaspoon [0.5 mL] black pepper
- 1 [48-ounce / 1.4-L] can cream of mushroom soup
- 1 cup [250 mL] water
- 2 cups [500 mL] sour cream
- 1 pound 2 ounces [510 g] uncooked noodles, boiled drained and still hot
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- Slice beef into thin 1/2-inch [1.3 cm] thick 1-inch [2.5-cm] long strips.
- Brown in hot melted butter or margarine.
- Stir in chopped onion, minced garlic, paprika and black pepper.
- Stir in cream of mushroom soup until smooth; slowly stir water, until smooth before mixing in beef strips.
- Cover and leave to simmer for approximately 1 hour, or until meat is tender, stirring every once in a while.
- Stir a little of the hot cooking sauce into the sour cream before mixing sour cream into meat mixture.
- Reheat until hot without boiling before serving, over hot drained noodles.
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