712 Digital Group - top

Weeknight Stroganoff (2-16-2016)

Mom's Tips

February 16th, 2016 by Jim Field

  • 1 medium onion, sliced (1/2 cup)
  • 1 cup water
  • 1 can (14 oz) beef broth
  • 4 1/2 cups uncooked wide egg noodles (8 oz)
  • 1 cup frozen sweet peas
  • 1 teaspoon paprika
  • 1/2 lb. cooked roast beef, cut into thin bite-sized strips
  • 1 container (8 oz) sour cream
  • 2 medium green onions, sliced (2 tablespoons), if desired
  1.  Spray 12″ skillet or 5 quart Dutch oven with cooking spray; heat over medium-high heat.  Add onion; cook and stir 2 to 3 minutes or until crisp-tender.
  2.  Stir in water, broth, uncooked noodles, frozen peas and paprika.  Heat to boiling.  Reduce heat to medium-low; cover and simmer 6 to 8 minutes, stirring occasionally, until noodles are desired doneness and liquid is almost absorbed.
  3.  Stir in beef and sour cream.  Cook 1 to 2 minutes longer, stirring, constantly, just until hot.  Sprinkle with green onions.