posted by ROY 11-09-100 6:44 PM
Taste of Home Magazine
Beef Stroganoff
1 1/2 pounds of boneless round, steak thinly sliced
1 tsp. vegetable oil
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 cup water
1 envelope of onion soup mix
1/2 cup sour cream
Hot cooked noodles
Minced fresh parsley, optional
In a large skillet, stir-fry beef in oil until no longer pink. Stir in onion soup mix, water and mushroom soup. Reduce heat cover and simmer for 20 minutes. Stir in sour cream, heat through (do not boil).
Serve over hot cooked noodles; garnish with parsley if desired.