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Easy Beef Stroganoff

April 3, 2008

I was looking for something simple to cook for supper tonight. This came together with a lot of household staples and is like a bit more upscale version of homemade hamburger helper.

Ingredients:

  • 1 pound lean ground beef
  • 1 package of fresh baby portobella mushroom
  • 8 oz whole wheat extra wide noodles
  • 1/2 cup light sour cream
  • 1 tsp dried parsley
  • 1/4 to 1/2 tsp garlic powder
  • 1/4 to 1/2 tsp paprika
  • 1 can 98% fat free cream of mushroom soup

Instructions:

  1. Brown the ground beef, drain and rinse.
  2. Add can of mushroom soup and 1 canful of water back to the skillet. Mix well.
  3. Add beef back to skillet.
  4. Add mushrooms.
  5. Add spices.
  6. Bring to low boil and simmer on medium low until liquid is reduced by half.
  7. Meanwhile, cook noodles to just before al dente (approx. 8 minutes)
  8. Add sour cream. Mix well.
  9. Add noodles and stir well, coating with the sauce and letting them rest for a few minutes as the sauce is absorbed.

Cook’s note: You can substitute stew meat or any cut up beef for the ground beef, and replace the can of water with a good red wine (your preference–I used merlot) to make the sauce more flavorful. Also, add a bit more of the wine and cook the noodles in the sauce for a richer dish.

Printable version.

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