|Beef chuck steak/Beef roast||1 Pound|
|Salad oil||1 Tablespoon|
|Mushrooms||1⁄4 Pound, sliced|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Hot cooked noodles/Rice||2 Cup (32 tbs)|
Cut out and discard bone and fat; cut meat into thin bite-size strips.
Heat 2 tablespoons of the butter with oil in a wide frying pan over medium-high heat until foamy.
Add mushrooms and onion and cook, stirring, until golden; lift out and set aside.
Add remaining 1 tablespoon butter to pan.
Add beef strips and cook over high heat, turning meat and shaking pan, just until browned.
Remove pan from heat; stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper, and sour cream.
Return pan to low heat and cook, stirring constantly, just until sauce is heated through do not boil.
Sprinkle with parsley.
Serve over noodles.