Ground Beef Stroganoff
- 1 Tbsp. vegetable oil
- 8 oz. lean ground beef
- 2 1/4 c. very hot tap water
- 1 c. milk
- 1/2 c. frozen or fresh chopped green pepper
- 1/2 envelope (from 2.5 oz. box) onion soup mix
- 1/4 tsp. salt
- black pepper to taste
- 6 oz. capellini or angel hair (extra thin spaghetti), broken in thirds
- 2 c. frozen green peas and sliced carrots or fresh
- Heat oil in a 10-inch nonstick skillet over high heat. Add beef, stirring to break up pieces; cook 3 minutes or until no longer pink. Add 2 cups hot water, milk, green pepper, soup mix, salt and pepper; stir to mix. Scatter pasta over top; cover and bring to a boil. Boil 2 minutes, stirring 3 to 4 times with a fork to separate strands of pasta. Stir in peas and carrots; cover, reduce heat and simmer 4 minutes or until vegetables and pasta are tender. Remove from heat. Stir in remaining 1/4 cup hot water. Serve immediately. Makes 4 servings.
vegetable oil, lean ground beef, very hot tap, milk, green pepper, onion soup mix, salt, black pepper, capellini, frozen green peas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=6823 (may not work)