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.
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- 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
- 1Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
- 2Meanwhile, 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.
- 3Add 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.
- 4In 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.
- 5Add parsley to cooked noodles. and toss well. Serve beef mixture over noodles.
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Nutritional Facts for Paprika Beef
Serving Size: 1 (347 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 566.5
- Calories from Fat 222
- Total Fat 24.7 g
- Saturated Fat 10.0 g
- Cholesterol 130.1 mg
- Sodium 403.4 mg
- Total Carbohydrate 53.3 g
- Dietary Fiber 4.6 g
- Sugars 6.3 g
- Protein 33.5 g