Tuesday, March 20, 2012
1/4 cup all-purpose flour
1/4 tsp paprika
1lb beef top sirloin steak, cut into 1" strips
1 tbsp canola oil [I did use a little more during frying to keep my pan from drying out]
10-1/2 oz can condensed French onion soup, undiluted
1/2 cup burgandy wine or beef broth
3 cups hot cooked egg noodles [my family needs more than this]
In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown beef in oil. Add soup and wine [broth]; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until meat is no longer pink and sauce is thickened.
Serve with noodles.