Friday, January 8, 2010

Creamy Beef, Mushroom and Noodle Soup

This recipe reminds me very much of Beef Stroganoff. It is very hearty and tasty (and tastes much better than this picture looks).


1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
1 pkg (8 oz) sliced fresh mushrooms (3 cups)
1 lb boneless beef top sirloin steak or lean beef stew meat, cut into small cubes
6 1/2 cups low sodium beef broth

1/4 cup ketchup

1/8 teaspoon pepper
2 cups uncooked Ronzoni Smart Taste Extra Wide Noodles
8 oz fat free sour cream

1. In 6 quart stock pot or Dutch oven, cook onion, garlic, and mushrooms 5 to 6 minutes, stirring frequently, until mushrooms are softened.

2. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling; reduce heat to medium-low. Cover; cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.

3. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently until well blended.

Recipe modified from Betty Crocker

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