- 5 pounds [2.3 kg] lower round steak, 1/2 inch [1.3 cm] thick
- 1/4 cup / 2 ounces [60 ml / 57 g] butter or margarine
- 2 cups / 10 ounces [500 ml / 284 g] chopped onion
- 1 garlic clove
- 1 tablespoon [15 ml] paprika
- 1/8 teaspoon [0.5 ml] black pepper
- 1 can [48 ounces / 1.4 L] cream of mushroom soup
- 250 ml [1 cup / 8 ounces] water
- 2 cups / 16 ounces [500 ml] sour cream
- 8 cups / 1 pound 2 ounces, before cooking [2 L / 510.75 g, before cooking] hot, cooked noodles
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- Slice beef into thin strips, 1 inch [2.5 cm] long.
- Brown in butter.
- Add, stirring, onion, garlic, paprika and pepper.
- Add in soup and mix until smooth; slowly add water and mix until smooth; mix in beef.
- Cover meat; simmer for 1 hour or until meat is tender; stir every once in a while.
- Add, stirring, a little hot sauce to the sour cream; add sour cream to meat mixture.
- Do not boil.
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