1 lb. boneless beef round steak, cut 3/4 inch thick
2 tbsp. butter
1/2 c. chopped onion
1 clove garlic, minced
1 (10 oz.) can Campbell's condensed cream of mushroom soup
1/2 tsp. paprika
1/2 c. sour cream
Hot cooked noodles

Freeze beef 1 hour to make the 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 fresh parsley, if desired. Makes 6 servings.