Beef Stroganoff
This Beef Stroganoff is a creamy, comforting dish featuring tender ground beef simmered in a rich mushroom sauce, then tossed with hearty egg noodles and sweet peas. A touch of sour cream adds the perfect tangy finish, making this a satisfying and flavorful meal.
Prep Time
30 min
Total Time
30 min
Servings
6
Ingredients
Pantry
1 package Egg Noodles (or gluten-free Macaroni)
1 can Cream of Mushroom Soup
1 15-oz can Peas
1 tbs All Purpose Spice Blend
Fridge and Freezer
1 lb Ground Beef, thawed
½ cup Sour Cream
Directions
Wash hands with warm water and soap. Open and drain the can of peas.
Bring a large pot of lightly salted water to a boil over high heat and add the noodles. Cook according to package directions, about 7 to 9 minutes for egg noodles, then drain the pot and set it aside.
Meanwhile, add a little oil to a large skillet and warm on medium-high heat. Add ground beef to the skillet and saute for 5 to 10 minutes, or until browned and crumbly.
Add the cream of mushroom soup and spice blend to the skillet with the meat. Let the skillet simmer for 10 minutes, stirring occasionally.
After 10 minutes, remove the skillet from heat and add the noodles, peas, and ½ cup of sour cream to the mixture. Stir to combine and heat through. The recipe makes 6 servings. Refrigerate leftovers within 2 hours.
*Use gluten-free pasta and gluten free cream of mushroom soup to make this recipe gluten-free.
<ul><li>See how to cook ground beef here: https://www.youtube.com/watch?v=D4dp28ggx3o</li></ul>