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Stroganoff: Speedy Stroganoff

Source of Recipe

Taste of Home, Jo-Ann Knicely


List of Ingredients

2 tablespoons cooking oil
2 cups leftover cubed cooked roast beet
1 garlic clove -- minced
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 can mushroom stems and pieces -- drained (10 ounces)
1 can cream of chicken soup -- undiluted (10-3/4 ounces)
1/2 cup water
1 cup sour cream -- (8 ounces)
Cooked wide egg noodles
Chopped fresh parsley


Recipe

In a skillet, heat oil over medium-high. Saut, 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. Yield: 4-6 servings.