Recipe by TasteTester
This is a family favorite I've been making for years. Depending on how much sauce you like, you can double the tomato sauce, sour cream and flour to make more sauce.
Top Review by Sheynath
Delicious! I doubled the sauce as suggested in the intro, it was great on noodles. I did not have fresh mushrooms, so I had to use canned, but it was still wonderful. Thanks for posting. I will be making this again.
- 8 ounces uncooked wide egg noodles
- 1 tablespoon olives or 1 tablespoon vegetable oil
- 1 lb boneless beef top sirloin steak, cut into thin bite-sized strips
- 8 ounces sliced fresh mushrooms
- 1 large onion, sliced
- 2 garlic cloves, minced
- 3 teaspoons paprika (I use sweet Hungarian paprika)
- 8 ounces tomato sauce
- 1⁄4 cup sour cream
- 1 teaspoon all-purpose flour
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- 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 3-4 minutes or until browned. Remove beef and set aside. Repeat with remaining beef strips and remove from skillet.
- Add mushrooms and onions to skillet. Cook and stir over medium heat for 3 minutes or until the mushrooms and onions are soft. Add minced garlic and cook for 2 more minutes. Return beef to skillet. Add paprika and mix well. Cook 1 minute. Stir in tomato sauce.
- In a small bowl, combine sour cream and flour. Add to beef mixture mixture; cook 1 minute or until thoroughly heated. If mixture becomes too thick, stir in 1-2 tablespoons water.
- Add parsley to cooked noodles. and toss well. Serve beef mixture over noodles.