cooks.com[/font][/size]
[font=Arial, Helvetica, sans-serif]3 c. wide egg noodles[/font]
[font=Arial, Helvetica, sans-serif]2 tbsp. vegetable oil[/font]
[font=Arial, Helvetica, sans-serif]1 lb. beef steak, cut into strips[/font]
[font=Arial, Helvetica, sans-serif]2 lg. onions[/font]
[font=Arial, Helvetica, sans-serif]2 lg. garlic cloves, crushed[/font]
[font=Arial, Helvetica, sans-serif]2 tbsp. paprika[/font]
[font=Arial, Helvetica, sans-serif]1 can stewed tomatoes[/font]
[font=Arial, Helvetica, sans-serif]1 ripe tomato, diced[/font]
[font=Arial, Helvetica, sans-serif]1/2 tsp. black pepper[/font]
[font=Arial, Helvetica, sans-serif]1 (9 oz.) pkg. frozen green beans, thawed[/font]
[font=Arial, Helvetica, sans-serif]1/2 c. sour cream[/font]
[font=Arial, Helvetica, sans-serif]Salt to taste[/font]
[font=Arial, Helvetica, sans-serif]1 tbsp. parsley[/font]
[font=Arial, Helvetica, sans-serif]Cook noodles. Heat oil. Cook beef 1 to 2 minutes until browned. Remove to platter. Add onions and garlic to drippings; cook 2-3 minutes over medium to[/font]
[font=Arial, Helvetica, sans-serif]high heat. Add paprika and cook for 1 minute. Add stewed tomatoes with liquid, fresh tomato, and pepper; bring to a boil. Add green beans, reducing heat[/font]
[font=Arial, Helvetica, sans-serif]to low. Simmer, covered, for 5 minutes. Return beef to skillet with sour cream and salt. Cook 1-2 minutes while blending. Arrange noodles around outside[/font]
