20-Minute Beef Stroganoff
This weeknight beef stroganoff gets dinner on the table in 20 minutes by leaning on supermarket shortcuts. Prepared beef tips in gravy, from the refrigerated meat case, arrive already tender, so the only real cooking is softening mushrooms and onion in a deep skillet. Condensed mushroom soup and sour cream build the creamy sauce, and paprika gives it a gentle warmth. Keep the heat low once the sour cream goes in, and spoon everything over wide egg noodles.
Instructions
Bring a pot of water to the boil and cook the egg noodles as the package directs, then drain them.
While the noodles cook, heat the olive oil in a very deep skillet or Dutch oven over medium heat.
Add the mushrooms and onion and cook, stirring now and then, until the onion turns soft, about 3 minutes.
Stir in the beef tips with their gravy, the milk and the condensed mushroom soup. Season with salt and pepper and mix everything together well.
Turn the heat down to a simmer and stir in the garlic, paprika and sour cream.
Let the sauce simmer gently until hot, keeping it below a boil, since boiling will make the sour cream curdle.
Pile the drained noodles onto a serving platter or individual plates and spoon the sauce over the top. Scatter the parsley over each serving.
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