Beef Stroganoff the Editors of Publications International, Ltd.
Prep and Cook Time 20 minutes
Makes 6 servings
|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|
- 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.
Serve with tossed green salad or fresh fruit.
|Total Fat||26 g|
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