TLC Cooking "Beef Stroganoff"

Beef Stroganoff

Beef Stroganoff

Prep and Cook Time 20 minutes

YIELD Makes 6 servings
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INGREDIENTS

12	ounces uncooked wide egg noodles
1	can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1	cup (8 ounces) sour cream
1	package (1-1/4 ounces) dry onion soup mix
1‑1/2	pounds 90% lean ground beef
1	cup frozen peas, thawed

PREPARATION:

Place 3 quarts water in 8-quart stockpot; bring to a boil over high heat. Stir in noodles; boil, uncovered, 6 minutes or until tender. Drain.
Meanwhile, place mushroom soup, sour cream and onion soup mix in medium bowl. Stir until blended; set aside. Brown meat in large skillet over high heat 6 to 8 minutes or until meat is no longer pink, stirring to separate meat. Pour off drippings. Reduce heat to low. Add soup mixture; stir over low heat until bubbly. Stir in peas; heat through. Serve over noodles.

Serving Suggestion

Serve with tossed green salad or fresh fruit.

This recipe appears in: Beef

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.

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