Beef Stroganoff with Noodles

By merlin

Skinner pasta recipe

Ingredients

• 1/2 pound extra lean ground beef
• 1/4 cup water
• 1 beef bouillon cube
• 2 tsp Worchestershire sauce
• 1 can (4-ounce) sliced mushrooms, drained
• 1 cup (8-ounce) dairy sour cream
• 1-1/2 tbsp all-purpose flour
• 1 package (12-ounce) Skinner Extra Wide Egg Noodles, uncooked
• Chopped fresh parsley (optional)

Details

Servings 4

Preparation

Step 1

In small saucpan, cook meat and onion until meat is brown and onion is tender, about 5 minutes. Add water , bouillon cube and Worcestershire, heat to boiling, stirring to dissolve bouillion. Stir in mushroons; reduce heat. Stirt ogether sour cream and flour; add to beef mixture. Cook, stirring occasionally, until sauce thickens; no not boil. Cook Noodles according too package directions. Toss hot noodles and sauce; sprinkle with parsley, if desired.

Yields: 4