20-Minute Beef Stroganoff

• 8 oz wide egg noodles (figures are for yolk-free noodles)
• 1 teaspoon olive oil
• 1 package (8 oz) sliced mushrooms
• 1 large (1 cup/150 g) coarsely-chopped onion
• 1 package (17 oz) prepared beef tips with gravy
• ¼ cup (60 ml) skim milk
• 1 can (10.75 oz) 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 (250 ml) sour cream (figures are for reduced-fat)
• ¼ cup (125 g) finely-chopped fresh parsley

Ingredients for 4 servings (1.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Prepare noodles according to package directions and drain.

2. 2

   As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.

   OvenStovetop
3. 3

   Add mushrooms and onions and cook until onion is soft, about 3 minutes.

4. 4

   Add beef tips, milk, and mushroom soup.

5. 5

   Add salt and pepper to taste and stir well.

6. 6

   Reduce heat to simmer and stir in garlic, paprika, and sour cream.

   Stovetop
7. 7

   Simmer lightly, without letting it boil (that will curdle it).

   Stovetop
8. 8

   When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.

9. 9

   Garnish with parsley.