Ground Beef Stroganolf

• 2 LBS. GROUND BEEF
• 1 PKG. WIDE NO-YOLK EGG NOODLES
• 1 CONTAINER SOUR CREAM (REG.) + (LOW FAT)
• 1 C. MILK (2%)
• 1 PKG. SLICED BABY PORTABELLA MUSHROOMS
• 1/4 TSP. SALT
• 1/4 TSP. PEPPER
• 2 PACKETS SAZON SEASONING**
• 2 TBSPS. FRESH SWEET BASIL (CHOPPED)
• 4 TBSP. OLIVE OIL
• 2 TBSPS. UNSALTED BUTTER
• 2 CLOVES FRESH GARLIC (MINCED)
• SALT FOR WATER (FOR NOODLES)
• 1 CAN CREAM OF MUSHROOM SOUP

1. PUT WATER ON FOR BOIL AFTER 1/2 WAY THROUGH THIS RECIPE. FIRST SAUTE IN SKILLET BUT-
2. TER, GARLIC AND OLIVE OIL FOR ABOUT
3. 3 SEC. SO GARLIC WILL NOT
4. BURN OR GET BITTER.THEN ADD
5. MUSHROOMS BUT DON'T SEASON
6. YET. TAKES ABOUT 5 MINS.
7. ONCE MUSHROOMS ARE AT THEIR
8. PERFECT COLOR THEN SEASON WITH SALT, PEPPER, SAZON AND
9. BASIL. COOK FOR 2 MORE MINS.
10. THEN REMOVE FROM PAN. SET ASIDE. IN THE SAME SKILLET
11. BROWN GROUND BEEF UNTIL FULLY COOKED. DON'T DRAIN IT
12. WILL ADD FLAVOR TO THE DISH.
13. TO THE MEAT, ADD SALT, AND PEPPER TO TASTE. ADD BACK INTO THE SKILLET THE MUSH-
14. ROOMS AND BLEND WELL. ADD
15. MILK, SOUR CREAM, CREAM OF MUSHROOM SOUP AND BLEND VERY
16. WELL. TURN DOWN HEAT TO SIM-
17. MER.TASTE FOR MORE SEASON-
18. INGS IF NEED BE. TAKE OFF HEAT AFTER 10 MINS. MEAT MIX-
19. TURE IS NOW DONE. SET ASIDE.
20. WHILE SIMMERING, NOW START
21. WATER TO BOIL AND SALT TO FLAVOR THE PASTA, THE ONLY
22. TIME FOR THE CHANCE,ALSO, FOLLOW PKG. DIRECTIONS FOR
23. NOODLES. TASTE NOODLE FOR
24. THE RIGHT DESIRE OF DONE-
25. NESS,DRAIN AND DO NOT RINSE. ADD NOOD-
26. LES WITH SAZON THIS IS FOR FLAVOR,TASTE AND COLOR. TOSS.
27. THEN TAKE MEAT MIXTURE AND
28. POUR OVER NOODLES. LET STAND FOR 15 MINS. OR UNTIL THICKEN. ENJOY!!

ground beef, wide noyolk, milk, sliced baby portabella mushrooms, salt, pepper, packets sazon, fresh sweet basil, olive oil, unsalted butter, garlic, salt, cream of mushroom soup

Taken from www.epicurious.com/recipes/member/views/ground-beef-stroganolf-1235006 (may not work)