Beef Mushroom Stroganoff - OAMC

Tish's Note:

This recipe uses the beef mushroom master mix posted separately to put together a satisfying meal on the table for your family without a fuss. The first 8 ingredients have been broken down to size in order to get this posted. Please use Beef Mushroom Freezer Mix - OAMC for actual measurements for the Freezer Mix. Not gourmet but great for a hungry family!

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

Beef-Mushroom Freezer Mix

• ½ lb ground beef
• 1⁄3; large onion
• ¼ clove garlic , minced
• 4 1⁄16; ounces cans cream of mushroom soup
• 1 ½ ounces cans mushroom stems and pieces
• 1 1⁄3; ounces cans water or 1 1⁄3; ounces cans red wine
• 1⁄8; tablespoon instant beef bouillon
• 1⁄8; teaspoon pepper
• ¼ cup water
• ¾ cup sour cream
• 2 cups cooked noodles

Directions:

1. Dip container of frozen mix (3-cups Beef Mushroom Freezer Mix - OAMC) into hot water just to loosen.
2. In 2-quart saucepan, heat frozen mix and water to boiling.
3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
4. Stir in sour cream and heat.
5. Serve over noodles.

Reviews

[Zeph's Wife]

Comfort food....it reminds me of a dish my Mom used to make so I altered it a little by adding frozen peas along with the (low fat) sour cream. I dished this over mashed potatoes instead of noodles.....really, really good! Thanks for posting.

[Lowfat Linda]

Very easy to make and oh-so-good. I went with the red wine and low fat sour cream. There was plenty of meat in this dish, so I think next time I will add an additional cup of noodles and it will still have plenty of sauce. I served this with steamed broccoli and baby carrots for a very colorful plate.