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Ground Beef Stroganoff
12 ounces yolk-free egg noodles
Butter-flavored cooking spray
1 1/2 pounds extra lean ground beef
2 tsp minced garlic
1/2 packet beefy onion soup mix
1 can reduced-fat -- low-sodium cream of chicken soup
1 can reduced-fat -- low-sodium cream of mushroom soup
1 jar sliced mushrooms -- (12-ounce) drained
1 carton fat-free sour cream -- (8-ounce)
Chopped parsley (optional)
Prepare egg noodles according to package directions, omitting oil. Once noodles are cooked, drain and lightly spray with cooking spray. Toss the noodles to coat them with the cooking spray. While noodles cook, prepare the stroganoff by placing ground beef in a large non-stick skillet or Dutch oven. Stir in garlic and dry soup mix and continue to stir while browning beef over medium heat. If skillet becomes dry, add 1/4 cup water and continue to stir until beef is thoroughly cooked.
When beef is done, gently stir in cream soups and mushrooms. Continue to heat over medium heat until mixture begins to bubble. Just before serving, stir in sour cream and continue to heat for 2 to 3 minutes. Serve hot over hot noodles. Garnish with chopped parsley, if desired.