1 lb. boneless beef sirloin or a round top steak 1/4″ thick
2 T. vegetable oil (divided)
1 medium onion chopped
1 can Campbell Condensed Cream of Mushroom Soup
1/2 C Sour Cream or Plain Yogurt
1/2 tsp. Paprika
4 C. Hot cooked Medium Egg Noodles
Chopped Fresh Parsley
Slice beef into very thin strips. In large skillet heat 1/2 of the oil on medium high Heat. Cook beef in two batches until browned. Set beef aside.
Add remaining oil to skillet add onions and cook over medium heat until tender. Pour off excess fat.
Stir in soup, sour cream and paprika. Heat to a soft boil, return beef to skillet and heat through.
Serve over egg noodle and garnish with parsley. Serves 4.