Ingredients
2 tablespoons vegetable oil2 cups leftover cubed cooked roast beef1 garlic clove, minced1/3 cup chopped onion2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon paprika1 can (10 ounces) mushroom stems and pieces, drained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup water1 cup sour creamCooked wide egg noodlesChopped fresh parsley
Preparation
In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.
