Simple Skillet Ground Beef Stroganoff

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junio 28, 2015

By making Big Batch Ground Beef ahead, recipes such as this can be pulled together in just minutes — a perfect dinner for those nights when everyone is on the run. If you want to skip making the Big Batch Beef, substitute 1 lb (500 g) fresh ground beef, browned with 1 EACH large onion and clove garlic, minced.
[timer length=20]20 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 20 mins
  • 5 mins

    20 mins

    25 mins

  • Productos: 6 Servings


2 cups (500 mL) curly broad egg noodles

2 cups (500 mL) sliced mushrooms

1 small sweet red pepper, thinly sliced

2 ½ cups (625 mL) frozen Big Batch Ground Beef

1 can (10 oz/284 mL) condensed fat-reduced cream of mushroom soup

¾ cup (175 mL) light sour cream

1 tbsp (15 mL) Worcestershire Sauce or Dijon mustard

Chopped fresh parsley and paprika


Cook noodles according to package directions; drain and set aside.

Meanwhile, stir-fry mushrooms and sweet pepper with a splash of vegetable oil in a deep nonstick skillet over medium-high heat, until softened and any liquid from the mushrooms has evaporated, (about 10 minutes). Stir in Big Batch Beef, soup, sour cream and Worcestershire sauce; simmer over medium heat 10 minutes.

Serve over hot egg noodles; garnish with minced fresh parsley and paprika.

Big Batch Ground Beef: Cook 4 lb (2 kg) Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Good source of iron (21% DV) and excellent source of zinc (44% DV), 25% DV sodium.


Información nutricional

Proteínas22 g
Grasas Totales8 g
Total Carbohydrates32 g