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1.
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Freeze steak 1 hour to make slicing easier. Cut steak into very thin slices across the grain. In a 2 qt. microwave-safe casserole, combine beef and onion. Cover with lid; microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking. In small bowl, stir soup until smooth; stir in sour cream and paprika. Add to beef, stirring to coat. Cover, microwave @ 50 percent power 3 minutes or until heated through. Serve over noodles. Makes about 3 1/2 cups or 4 servings.
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