2 lbs beef (cubed round steak, or ground beef are my favorite)
1 onion; diced
2 tbls. minced garlic
1/2 cup fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 tsp. paprika
1/2 pint sour cream
2 tbls. parsley
beef broth
curly egg noodles
Cook in crock pot for 6 hours: beef, onion, and garlic. OR Saute' in a pan with butter and flour. I like the crock pot because the meat is much more tender. When finished in crock pot, place in a large fry pan and add soup, mushrooms, and paprika. Simmer for 20 minutes. Add sour cream and beef stock to thin out if desired. Heat thoroughly but do not boil. Sprinkle with parsley and serve over egg noodles prepared according to package directions.
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