Substituting beer, ground beef and sauce mix for wine, steak and spices.
|12 ozs.||Egg Noodles|
|1/2 lb.||Mushrooms, sliced|
|1&1/2 lbs.||Ground Beef|
|1 tsp.||Salt, or to taste|
|1/2 tsp.||Pepper, or to taste|
|1 1.5-oz. pkg.||McCormick® Beef Stroganoff Sauce Mix|
|8 ozs.||Sour Cream|
Bring to a boil enough water to cook the Egg Noodles as directed on the package.
Meanwhile, slice the Mushrooms and chop the Onion. Heat the Oil over medium heat in a large skillet that has a lid. Add the chopped onion to the oil and begin to sauté, uncovered. Crumble the Ground Beef into the sautéing onion. Cook and stir until beef is no longer pink. Drain and discard any excess grease. Salt and Pepper the beef to taste.
Stir the McCormick® Beef Stroganoff Sauce Mix and the Beer into the beef mixture to blend. Finally stir in the sliced Mushrooms. Bring the mixture to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
While that mixture is simmering, boil the noodles and drain. Remove the skillet mixture from the heat and stir in the sour cream to blend evenly. Serve over the hot noodles that have been transferred to a platter or transfer the skillet mixture to a large serving bowl, combine with the hot noodles and serve.
Source: I created this from a more expensive recipe during my low budget college days.
Total Time: 1:00
Yield: 3 quarts
Nutrition Facts per Serving:
43g Fat (54.7% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
2 1/2 Grain(Starch)
2 1/2 Lean Meat
0 Non-Fat Milk
6 1/2 Fat.
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