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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

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20-Minute Beef Stroganoff

Serves 4 · 20 minutes

Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • wide egg noodles (figures are for yolk-free noodles)
  • 1 teaspoon olive oil
  • 1 package () sliced mushrooms
  • 1 large (1 cup/) coarsely-chopped onion
  • 1 package () prepared beef tips with gravy
  • ¼ cup () skim milk
  • 1 can () condensed cream of mushroom soup (figures are for fat-free)
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon bottled minced garlic
  • ¼ teaspoon (or more to taste) mild or hot paprika
  • ½ cup () sour cream (figures are for reduced-fat)
  • ¼ cup () finely-chopped fresh parsley

Method

  1. Prepare noodles according to package directions and drain.
  2. As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.
  3. Add mushrooms and onions and cook until onion is soft, about 3 minutes.
  4. Add beef tips, milk, and mushroom soup.
  5. Add salt and pepper to taste and stir well.
  6. Reduce heat to simmer and stir in garlic, paprika, and sour cream.
  7. Simmer lightly, without letting it boil (that will curdle it).
  8. When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.
  9. Garnish with parsley.