Beef Stroganoff
  • Cooking Time: 12 to 14
  • 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
  1. 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.
  2. Drain.
  3. Meanwhile, place mushroom soup, sour cream and onion soup mix in medium bowl.
  4. Stir until blended; set aside.
  5. Brown meat in large skillet over high heat 6 to 8 minutes or until meat is no longer pink, stirring to separate meat.
  6. Pour off drippings. Reduce heat to low.
  7. Add soup mixture; stir over low heat until bubbly. Stir in peas; heat through.
  8. Serve over noodles.