Here’s the beef…in a takeoff on the creamy classic that’s easy to fix!
oz. (1 1/2 cups) uncooked wide egg noodles
lb. lean (at least 80%) ground beef
cup beef broth
teaspoon garlic powder
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
(8-oz.) container French onion sour cream dip
tablespoon chopped fresh parsley, if desired
Cook noodles as directed on package. Drain.
Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Stir in broth, garlic powder and mushrooms. Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated. Stir in dip.
Stir in cooked noodles; cook about 4 minutes or until thoroughly heated, stirring occasionally. DO NOT BOIL. Sprinkle with parsley.
Stroganoff—named after Count Paul Stroganov, a 19th-century Russian diplomat—is typically made with thin slices of tender beef in a rich sour cream gravy. In this version, we’ve substituted ground beef for the beef slices and, for convenience, flavored the dish with onion dip.
We’ve called for dried egg noodles in this recipe, but you could use frozen if you like. They cook more quickly so check the package for correct cooking directions.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/4 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.