I love Beef Stroganoff…and my other recipe was fine…but more “Hamburger Helper” tasting than anything else. This recipe is just as easy…and adds a bit of tang to the flavor party that isn’t present in the first recipe. Hope you like it!
Ingredients:
- 1 pound Ground Beef (93% lean or leaner)
- 1/2 pound sliced button or cremini mushrooms
- 3 teaspoons minced garlic
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
- 2 cups uncooked whole grain wide noodle-style pasta
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 cup frozen peas
- 1/4 cup regular dairy sour cream plus additional for topping
- 1 tablespoon regular or coarse-grain Dijon-style mustard
Cooking:
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.
- Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 10 to 15 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
- Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.