Cook noodles according to package directions; drain.
Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.
Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.
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We substituted brown mushrooms, dried thyme and regular paprika, and we left out the parsley. It was easy; it was a hit. For half the eaters we left out the sour cream and for the second half it was added; everyone was delighted with the meal. Will definitely make again.
This was really good. Like the other reviewers, I made some substitutions based on what I had on hand. I used baby bella mushrooms and smoked paprika. Both my BF and I really enjoyed it and when I went to go eat the leftovers the next day I realized he stole them and took them for lunch that day. Will definitely have to make again.
Very tasty and quick version of stroganoff. I used flank steak as that is what I had on hand, and chopped yellow onion instead of leek. I also used regular sliced mushrooms and paprika, as I didn't have the specialty items called for in the recipe. I did add 1/2 teaspoon dried mustard in with the paprika. Still very good. Will add to our regular rotation.
Very good. I used sweet paprika and a bit of cayenne pepper as I had no hot paprika. I also used thinly sliced onions cut in half as I do not like leeks. Beef was tender and dish was rich tasting. I would certainly make this again.