Prep 20 mins
Cook 25 mins
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.
- 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
- 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.
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.