1 package (9 ounces) frozen french-style green beans
1/4 cup dry sherry
1 tablespoon ketchup
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1 can (10 3/4 ounces) reduced-fat cream of mushroom soup
2/3 cup reduced-fat sour cream
Salt and black pepper to taste
Instructions
Place the noodles in 2 1/2 quarters of already-boiling unsalted water and cook 5 minutes.
Meanwhile, if the beef is frozen, thaw. peel the onion, then begin heating a 12-inch nonstick skillet over medium heat.
Add the beef and brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the4 meat is crumbled and browned, about 5 minutes. Add the green beans to the pasta pot, cover the pot to bring back to a boil, then crack the lid and cook until the noodles are tender and the beans are heated through, about 5 minutes more.
Meanwhile, add the sherry, ketchup, mustard, Worcestershire, paprika, and the mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, until the sour cream is completely incorporated, 1 minute. Season with salt and pepper. Drain noodles, toss with beans, place some on each of the serving plates. Top with the sauce and serve.
Originally Submitted
1/11/2011
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