Wednesday, March 3, 2010

Beef Stroganoff, Steamed Carrots, Peas

1 lb ground beef
1 packet Lipton onion soup mix
1/2 c water
1 can cream of mushroom soup
3/4 c sour cream

1 bag egg noodles

1/2 lb baby carrots

frozen peas

Brown ground beef. Stir in water and onion soup mix. Simmer 7 minutes. Stir in mushroom soup. Simmer 5 minutes more. Add sour cream and warm through. Remove from heat.

Cook noodles according to package directions.

Steam carrots until tender. Season with salt and pepper.

Microwave peas. Season with salt and pepper.

Serve beef stroganoff over hot noodles.

Just as we were setting the table, my parents dropped by for an unexpected visit. We happily invited them to stay to dinner and set two more places. We had plenty of stroganoff for our guests, but unfortunately we had not cooked enough noodles. With a little quick thinking, we had a slice of toast ready for each person by the time we sat down to eat. I've found that most gravy kinds of sauces can be served over toast just as easily as noodles.

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