Wednesday, April 28, 2010

Beef Stroganoff, 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

1/3 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. Serve beef stroganoff over hot noodles.

Microwave peas. Season with salt and pepper.

Place carrots in a microwave safe bowl. Cover halfway with water. Microwave for 1 1/2 minutes. Stir. Microwave for 1 1/2 minutes more. Test for doneness with a fork. Continue microwaving at 1 minute intervals until tender. Drain water. Toss carrots with salt, pepper, 1 t butter, and a pinch of sugar.

2 comments:

Rendy said...

Hi Rachelle,

I added green peppers and carrots in this recipe and it turned out delicious. I love what you are doing with this blog by the way! Way to go!

Rendy

Rachelle said...

Rendy,

Thank you very much! I have never thought about adding peppers and carrots to beef stroganoff, but we'll have to try it now! We love vegetables anyway, so it will be fun to try.