Beef Stroganoff with Mushrooms

Beef Stroganoff with Mushrooms





Servings: 4





2 tablespoons [30 g] butter or margarine

1 pound [454 g] 3/4-inch [2-cm] thick slice inside round of beef, cut into thin strips

227 g [1/2 pound] cleaned fresh mushrooms, sliced

1 [10-ounce / 284-mL] can cream of mushroom and onion soup concentrate

1/2 cup [125 mL] sour cream or milk

1/2 teaspoon [2.5 mL] paprika

4 cups [1 L] hot boiled drained noodles

Finely chopped parsley, to garnish

Paprika, to garnish







Into a large frypan, melt 1 tablespoon [15 g] of the butter or margarine over high heat.

Brown then lightly salt and pepper beef strips; set aside.

Melt remaining butter or margarine into the same frypan.

Brown mushroom slices until dry.

Stir in cream of mushroom and onion soup concentrate, sour cream or milk and paprika.

Add reserved beef strips.

Reheat without boiling until really hot.

Serve over hot noodles, garnished with finely chopped parsley and paprika.