Thursday, November 1, 2012

Simple Skillet Stroganoff

A perfect  dinner for those nights when everyone is on the run.


·         1 lb. Extra Lean ground beef
·         1 Large Onion
·         1 Clove of garlic (minced)
·         2 cups (500 mL) curly broad egg noodles
·         2 cups (500 mL) sliced mushrooms
·         1 small sweet red pepper, thinly sliced
·         1 can (10 oz. /284 mL) condensed fat-reduced cream of mushroom soup
·         ¾ cup (175 mL)  light sour cream
·         1 tbsp. (15 mL)  Worcestershire Sauce or Dijon mustard
·         Chopped fresh parsley and paprika


1.       Cook noodles according to package directions; drain and set aside.

2.       Cook 1 lb.  Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 1 EACH onion and clove of garlic, minced.

3.       Meanwhile, stir-fry mushrooms and sweet pepper with a splash of vegetable oil in a deep non-stick skillet over medium-high heat, until softened and any liquid from the mushrooms has evaporated, (about 10 minutes).

4.       Stir in ground beef mixture, soup, sour cream and Worcestershire sauce; simmer over medium heat 10 minutes.

Serve over hot egg noodles; garnish with minced fresh parsley and paprika.

Happy Cooking
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