Cookbook:20-Minute Beef Stroganoff

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• 8 oz (230 g) wide egg noodles (figures are for yolk-free noodles)
• 1 teaspoon olive oil
• 1 package (8 oz/230 g) sliced mushrooms
• 1 large (1 cup/150 g/5.3 oz) coarsely-chopped onion
• 1 package (17 oz/480 g) prepared beef tips with gravy
• ¼ cup (60 ml/2.0 US fl oz) skim milk
• 1 can (10.75 oz/305 g) condensed cream of mushroom soup (figures are for fat-free)
• Salt to taste
• Pepper to taste
• 1 teaspoon bottled minced garlic
• ¼ teaspoon (or more to taste) mild or hot paprika
• ½ cup (250 ml/8.5 US fl oz) sour cream (figures are for reduced-fat)
• ¼ cup (125 g/4.4 oz) finely-chopped fresh parsley

1. Prepare noodles according to package directions and drain.
2. As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.
3. Add mushrooms and onions and cook until onion is soft, about 3 minutes.
4. Add beef tips, milk, and mushroom soup.
5. Add salt and pepper to taste and stir well.
6. Reduce heat to simmer and stir in garlic, paprika, and sour cream.
7. Simmer lightly, without letting it boil (that will curdle it).
8. When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.
9. Garnish with parsley.

• Prepared beef tips with gravy can be found in the a supermarket's refrigerated meat case.