Ingredients
- 2 tablespoons olive oil
- 13 cup onion
- chopped
- 16 ounces beef roast
- cooked and cut into bite size pieces about 2 cups
- 1 garlic clove
- minced
- 2 tablespoons flour
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 14 teaspoon black pepper
- 12 teaspoon paprika
- 8 ounces mushrooms
- drained
- 10 34 ounces cream of chicken soup
- 12 cup beef stock
- 8 ounces plain fat-free yogurt or 8 ounces sour cream
Instructions
- In a large skillet, heat oil over medium heat; saute onion.
- When onion is soft, reduce heat to low; stir in beef, garlic, flour, salt, Worcestershire, black pepper, and paprika.
- Cook for a few minutes.
- Stir in mushrooms, soup, and beef stock.
- Simmer 10 minutes.
- Fold in yogurt or sour cream; heat through but do not boil.
- Serve over noodles.
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