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Directions for: Easy Stroganoff with Egg Noodles and Bean Medley
Ingredients
Easy Stroganoff with Egg Noodl1 lb(s) (450g) extra lean ground beef
2 Tbsp onion flakes
1 Tbsp prepared garlic (in a jar)
1 tsp Mrs. Dash Table Blend
1 tsp pepper
tsp hot chili sauce, Asian style (can be chili-garlic)
10 mushrooms, sliced
cup red wine
1 Tbsp brown sugar
2 cup chicken broth
1 tsp dry dill weed
2 tsp Worcestershire sauce.
lb(s) (350g) egg noodles
Bean Medley1 tsp butter
5 cup green or yellow frozen whole beans (or blend both types together)
tsp lemon pepper
1 tsp soy sauce
1 cup no-fat sour cream
Directions
Easy Stroganoff with Egg Noodl1. Bring water for pasta to a boil in a large stove-top pot.
2. Brown meat in large nonstick frying pan or wok at medium-high. Stir until meat is no longer pink.
3. Add onion flakes, garlic, spices and chili sauce.
4. Add mushrooms, red wine and brown sugar, then boil down a little (about 5 minutes).
5. Add chicken broth, dill and Worcestershire sauce.
6. Let simmer uncovered at medium-low heat. (You want to boil it ever so gently to reduce the sauce. the flavors become more concentrated as the liquid is reduced).
7. Add pasta to boiling water. Set timer for 5 minutes or until tender.
8. when pasta is ready, rinse, then add meat to pan.
9. Fold in pasta and sour cream.
Bean Medley1. Melt butter in another nonstick frying pan at medium-high.
2. Add beans, lemon pepper and soy sauce.
3. Toss to coat then reduce heat to medium-low. Stir often, until beans are hot and tender.
See more: Lunch, Beef, Main, Quick and Easy, Dinner, Beans, Braise