Beef Stroganoff

Beef Stroganoff

Beef Stroganoff

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


  1. 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.
  2. 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.

Nutritional Information

Calories 545
Total Fat 26 g
Cholesterol 148 mg
Carbohydrate 48 g
Fiber <1 g
Protein 28 g
Sodium 1011 mg

Dietary Exchange

Starch 3
Meat 2-1/2
Fat 4

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