Photo by Mem
2 Tbsp oil
500g beef, cut into thin strips
1 medium onion, finely chopped
2 tsp paprika
420g Campbell’s Cream of Mushroom Soup
2 Tbsp tomato sauce
1 Tbsp Worcestershire sauce
150g button mushrooms, sliced
2 Tbsp sour cream
2 Tbsp chopped fresh parsley
1. Heat oil in large saucepan. Add beef and cook for 3 minutes or until brown. Remove and set aside. Add onion and cook until soft, then add paprika and cook for 1-2 minutes.
2. Add beef, soup, tomato sauce and Worcestershire sauce to pan, mix well. Stir in mushrooms. Bring to boil, reduce heat and simmer uncovered for 30 minutes or until meat is tender.
3. Stir in sour cream and parsley.
4. Serve with cooked pasta or rice, if desired.