Ingredients
- wide egg noodles, wide; figures are for yolk-free noodles8 oz
- olive oil1 tsp
- sliced mushrooms, 8 oz, sliced1 package
- onion, large; 1 cup/150 g, coarsely-chopped1
- prepared beef tips with gravy, 17 oz, prepared, with gravy1 package
- skim milk, 60 ml1/4 cup
- condensed cream of mushroom soup, 10.75 oz; figures are for fat-free1 can
- salt, to taste
- pepper, to taste
- bottled minced garlic, bottled, minced1 tsp
- paprika, or more to taste; mild or hot1/4 tsp
- sour cream, 250 ml; figures are for reduced-fat1/2 cup
- fresh parsley, 125 g, finely-chopped1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Prepare noodles according to package directions and drain.
As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.
Add mushrooms and onions and cook until onion is soft, about 3 minutes.
Add beef tips, milk, and mushroom soup.
Add salt and pepper to taste and stir well.
Reduce heat to simmer and stir in garlic, paprika, and sour cream.
Simmer lightly, without letting it boil (that will curdle it).
When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.
Garnish with parsley.
Region evidence: same dish in another source — Wikibooks (English): “Traditional Beef Stroganoff” (RU)
