Beef Stroganoff


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Member since 2006
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Serves | Prep Time | Cook Time 12 to 14

Why I Love This Recipe


Ingredients You'll Need

12 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 package (1-1/4 ounces) dry onion soup mix
1-1/2 pounds 90% lean ground beef
1 cup frozen peas, thawed


Directions

Place 3 quarts water in 8-quart stockpot; bring to a boil over high heat. Stir in noodles; boil, uncovered, 6 minutes or until tender.


Drain.


Meanwhile, place mushroom soup, sour cream and onion soup mix in medium bowl.


Stir until blended; set aside.


Brown meat in large skillet over high heat 6 to 8 minutes or until meat is no longer pink, stirring to separate meat.


Pour off drippings. Reduce heat to low.


Add soup mixture; stir over low heat until bubbly. Stir in peas; heat through.


Serve over noodles.


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