Saturday, February 21, 2009

Super easy stroganoff ...

This was delicious and so easy! I think stroganoff tends to look a little blah and un-appetizing so I added lots of parsley to the sauce to give it a little color.
8 ounces uncooked medium egg noodles
1 teaspoon olive oil
1 pound ground beef, extra lean
1 cup chopped onion
1 teaspoon bottled minced garlic ( I used 2 large cloves of fresh garlic, minced)
1 (8-ounce) package pre-sliced mushrooms
1 can Campbell's Cream of Mushroom soup
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
3/4 cup reduced-fat sour cream
3 tablespoons chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook until most of liquid evaporates, stirring frequently. Stir in soup and salt and pepper. Simmer, covered, 15-20 minutes.
3. Remove from heat. Stir in sour cream. Serve over pasta. Sprinkle with parsley.

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