Canadian-Beef-Simple-Skillet-Ground-Beef-Stroganoff

Simple Skillet Ground Beef Stroganoff

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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.

 

Canadian-Beef-Simple-Skillet-Ground-Beef-Stroganoff
Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 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
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.

4

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.

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.

4

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.

Simple Skillet Ground Beef Stroganoff
IngredientsDirections