1 lb. boneless beef round steak, cut 3/4 inch thick
2 tbsp. butter
1/2 c. onion, chopped
1 can cream of mushroom soup
1/2 tsp. paprika
1/2 c. sour cream
Hot cooked noodles
1 clove garlic, minced

Freeze beef 1 hour to make slicing easier. Slice across the grain into very thin slices. In 10-inch skillet over medium heat, in hot butter, cook onion and garlic until tender; push to one side. Add beef; cook until beef is browned. Stir in soup and paprika. Heat through, stirring occasionally. Remove from heat. Stir in sour cream. Serve over noodles. Garnish with parsley. Makes 6 servings.