Upgrade your beef stroganoff recipe with a simple shortcut: ground beef. You can use rice in place of the egg noodles, if you prefer.
8 ounces wide egg noodles, uncooked
1 pound ground round
3 green onions, sliced or 1 cup chopped onion
1 (8-ounce) package sliced fresh mushrooms
1 (12-ounce) jar fat-free beef gravy
1 (8-ounce) carton fat-free sour cream
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
1 tablespoon dry sherry (optional)
How to Make It
Prepare noodles according to package directions, omitting salt and fat.
While noodles cook, cook meat, green onions and mushrooms in a large nonstick skillet until meat is browned, stirring until it crumbles; drain.
Return meat mixture to skillet; add gravy and next 3 ingredients, stirring well. Cook over medium heat 3 to 5 minutes or until thoroughly heated. Stir in sherry, if desired. Serve over drained noodles.
Cooking Light 5-Ingredient 15-Minute Cookbook
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