Simple Skillet Ground Beef Stroganoff

Stop by our Farm Store on Saturdays* and enjoy a homemade sample!

MAKES 6 Servings - PREP TIME 5 min - COOK TIME 20 min - TOTAL TIME 25 min

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Ingredients

• 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

DIRECTIONS

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

2. 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.

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

Big Batch Ground Beef

1. Cook 4 lb (2 kg) Van Osch Farms Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned.

2. Drain and return to pot.

3. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened.

4. 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.

For the original recipe, click here.

*Date and availability subject to change without notice. Please contact us with any questions.