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How to make it

  • Freeze steak 1 hour to make slicing easier. Cut steak into very thin slices across the grain. Combine steak, onion and garlic in a 2 quart microwave-safe casserole. Cover with lid and microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking.
  • In small bowl, stir together soup, sour cream and paprika with wire whisk until smooth. Add to beef mixture, stir well. Cover casserole and microwave on 50% power for 3-4 minutes or until heated through, stirring once during cooking. Let stand 3 minutes before serving. Serve over noodles.

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