This is a great recipe for those nights when you need something quick! Especially if you follow the freezer friendly steps I will give at the bottom of the post!
1 pound ground beef, cooked and drained
8 oz sliced mushrooms (we actually do not put them in ours, kids are not fans, but it’s great with them!)
1 can condensed cream of mushroom soup (I usually make a homemade cream sauce but I do use the cans on quick nights)
1/4 cup water
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
8 oz sour cream
1 pound pasta (egg noodles or elbow noodles are our favorites)
2 tbs melted butter
dash of parsley
1-2 cups peas (optional, I suppose)
Combine ground beef, mushrooms, cream of mushroom, water and spices in a skillet and bring to a simmer. Stir in sour cream. Lightly toss in the peas. Don’t squish them!
Cook pasta and drain. Toss with parsley and butter. Spoon stroganoff over pasta or just mix it all together like we do. I also like to sprinkle a teeny bit of parmesan cheese over the top.
To make this meal freezer friendly: Cook and drain the ground beef. Mix with the mushrooms, cream of mushroom soup, water and spices. Place in a freezer safe container and freeze. To make: Thaw frozen ingredients. Mix in a skillet and bring to a simmer; add sour cream. Cook pasta and toss with butter and parsley and serve as mentioned above.