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If you like comfort food, then this recipe for Beef Stroganoff is for you! It's sauteed beef and onions in a creamy brown gravy, made with condensed cream of mushroom soup and beef broth. The soup and broth melt into a creamy gravy that is perfect served over hot cooked noodles or rice or whatever you have on hand. In fact, you probably have all the ingredients in your pantry right now! It only takes 30 minutes and 3 steps to make this Beef Stroganoff, so it's a great dinner idea for busy weeknights.
Cook and drain the noodles according to the package directions. While the noodles are cooking, season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Reduce the heat to medium. Add the onion to the skillet and cook until lightly browned. Stir in the soup, broth, Worcestershire, garlic powder and paprika and heat to a boil.
Stir in the sour cream. Return the beef to the skillet and cook until done (do not boil). Season to taste. Serve the beef mixture over the noodles. Sprinkle with chopped fresh parsley, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.