20-minute beef stroganoff

Ingredients

• 400 g of wheat noodles
• 1 teaspoon of olive oil
• 1 package of sliced mushrooms
• 1 large onion (about 1 cup), finely chopped
• One package of pre-cooked beef pieces with sauce
• 60 ml of skim milk
• One can of creamy mushroom soup
• Salt and pepper, to taste
• 1 teaspoon of minced garlic from a can
• 1/4 teaspoon of mild or hot paprika
• 60 ml of sour cream
• 60 g of fresh parsley, finely chopped

Cook the noodles according to the instructions on the package and drain.

Heat oil in a large frying pan or a cast iron Dutch oven over medium heat.

Add the mushrooms and onion, and cook until the onion is softened, about 3 minutes.

Add the beef pieces, milk, and mushroom soup.

Mix well, and add salt and pepper to taste.

Reduce the heat to low and add the garlic, paprika, and sour cream.

Simmer gently, without letting it boil (as this would make the sauce grainy).

Serve the noodles with the sauce on a serving dish or individual plates.

Garnish with parsley.