Just when I thought I finished making the dish, I realized I forgot one of the main ingredients. The sour cream. Thank goodness I realized before it was too late.
- 2 tablespoons oil
- 500g beef, cut in strips
- 1 medium onion, diced
- 2 teaspoons paprika
- 420g can cream of mushroom soup
- 2 tablespoons tomato sauce
- 1 tablespoon worcestshire sauce
- 150g mushrooms, sliced
- 2 tablespoons sour cream
- 2 tablespoons parsley
1. Heat the oil in a pan. Add the beef and cook for 3 minutes or until browned. Add the onion and paprika and cook until soft.
2. Add the soup, tomato sauce, and worcestshire sauce and mix well. Stir in the mushrooms. Bring to the boil, reduce heat and simmer uncovered for 30 minutes or until meat is tender.
3. Stir in the sour cream and parsley.
- 2 tablespoons oil
- 500g beef, cut in strips
- 2 teaspoons paprika
- 420g can cream of mushroom soup
- 2 tablespoons tomato sauce
- 1 tablespoon worcestshire sauce
- 150g mushrooms, sliced
- 2 tablespoons sour cream
- 2 tablespoons parsley
1. Heat the oil in a pan. Add the beef and cook for 3 minutes or until browned. Add the onion and paprika and cook until soft.
2. Add the soup, tomato sauce, and worcestshire sauce and mix well. Stir in the mushrooms. Bring to the boil, reduce heat and simmer uncovered for 30 minutes or until meat is tender.
3. Stir in the sour cream and parsley.
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