Recipe: Paprika Beef with Noodles (using sirloin and mushrooms)

PAPRIKA BEEF

"The blend of paprika, sour cream and mushrooms evokes the flavors of Budapest. For easier slicing, place the uncooked beef in the freezer for about 15 minutes before beginning to prepare this dish."

8 ounces (5 cups) uncooked wide egg noodles
1 tablespoon olive or vegetable oil
1 pound boneless beef sirloin steak, cut in thin bite-size strips
8 ounces (about 3 cups) sliced fresh mushrooms
1 large onion, sliced
2 cloves garlic, minced
3 teaspoons paprika
1 (8 ounce) can tomato sauce
1/4 cup sour cream
1 teaspoon all-purpose flour
1 to 2 tablespoons water (as needed)
2 tablespoons chopped fresh parsley

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, heat oil in large skillet over medium-high heat until hot. If desired, sprinkle beef strips with salt and pepper. Add half of beef to skillet; cook and stir 3 to 4 minutes or until browned. Remove beef; set aside. Repeat with remaining beef strips.

Add mushrooms, onion and garlic to skillet; cook and stir over medium heat for 2 to 3 minutes or until vegetables are tender.

Return beef to skillet. Add paprika; mix well. Cook 2 minutes. Stir in tomato sauce.

In small bowl, combine sour cream and flour. Add to beef mixture; cook 2 minutes or until thoroughly heated. If mixture becomes too thick, stir in 1 to 2 tablespoons water.

Add parsley to noodles; toss well. Serve beef mixture over noodles.

Makes 4 servings
Source: Pillsbury The Best of Classic Cookbooks