So tasty and so simple. All the flavours and satisfaction of a traditional stroganoff without all the work. Serve over broad egg noodles.
| 1 cup (250 mL) |
sliced mushrooms |
| ¼ tsp (1 mL) |
EACH salt and pepper |
| 2 cups (500 mL) |
frozen Big Batch Ground Beef |
| 1 can (10 oz/284 mL) |
condensed fat-reduced cream of mushroom soup |
| ½ cup (125 mL) |
sliced red pepper |
| ⅓ cup (75 mL) |
fat-free sour cream |
| 1 tsp (5 mL) |
Dijon mustard |
- Cook mushrooms and salt and pepper in large lightly oiled nonstick skillet over medium-high heat, stirring until mushrooms are golden brown and liquid is evaporated, about 4 minutes.
- Stir in frozen Big Batch Ground Beef, soup, red pepper, sour cream, ½ cup (125 mL) water and Dijon mustard. Bring to boil; reduce heat, cover and simmer for 5 minutes. Uncover and continue to cook until thickened, about 4 minutes.
- Serve over hot broad curly egg noodles. Garnish with minced fresh parsley and paprika.