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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:
| Sodium | 1011 mg |
| Protein | 28 g |
| Fiber | <1 g |
| Carbohydrate | 48 g |
| Cholesterol | 148 mg |
| Total Fat | 26 g |
| Calories | 545 |
DIETARY EXCHANGE:
| Meat | 2-1/2 |
| Starch | 3 |
| Fat | 4 |
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