Monday, February 13, 2012

Easy Beef & Carrot Stroganoff

What You Will Need:
1 lb. Ground Beef
1 Medium Onion, Chopped
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Seasoned Salt
2 cans Cream of Mushroom Soup (10.75 oz)
1 c. Water
1 1/2 c. Sliced carrots (I use fresh, thawed frozed will do)
2 1/2 c. Uncooked Egg Noodles
1/4 c. Sour Cream

In a large skillet, add ground beef, onion, pepper, garlic powder, & seasoned salt. Brown beef until fully cooked and onion is tender. Drain any grease. Return beef to stove. Add both cans of cream of mushroom, water, and carrots. Cook on medium and let simmer for 20 minutes stirring occassionally. Meanwhile, boil egg noodles in a seperate pot as directed on package. Once noodles are done, drain and set aside. After 20 minutes of simmering, add sour cream and stir until blended. Do not over-cook sour cream. Finally, add the boiled egg noodles and blend well.

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