3 c. wide egg noodles
2 tbsp. vegetable oil
1 lb. beef steak, cut into strips
2 lg. onions
2 lg. garlic cloves, crushed
2 tbsp. paprika
1 can stewed tomatoes
1 ripe tomato, diced
1/2 tsp. black pepper
1 (9 oz.) pkg. frozen green beans, thawed
1/2 c. sour cream
Salt to taste
1 tbsp. parsley

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 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 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 edge of serving dish and sprinkle with parsley. Put beef mixture in center of platter.