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Hamburger Stroganoff

Hamburger Stroganoff
I've been making this simple yet satisfying dish for more than 25 years," relates Aline Christenot of Chester, Montana. "Just last year, I tried freezing the ground beef mixture so I'd have a head start on a future dinner. It works great!"
2 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 3 tablespoons lemon juice
  • 1/4 teaspoon pepper
  • ADDITIONAL INGREDIENTS (for each dish):
  • 2 cups cooked spiral pasta
  • 1/2 cup sour cream
  • 2 tablespoons water

Directions

  • In a large skillet over medium heat, cook beef, onion and garlic
  • until meat is no longer pink; drain. Stir in the consomme,
  • mushrooms, lemon juice and pepper.
  • Place half of the mixture in a freezer container; cover and freeze
  • for up to 3 months. To the remaining meat mixture, add pasta, sour
  • cream and water; heat through (do not boil).
  • To use frozen meat mixture: Thaw in the refrigerator. Transfer to a
  • saucepan or skillet and prepare as directed. Yield: 2 main dishes (2
  • servings each).
© Taste of Home 2013

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Hamburger Stroganoff (continued)

Nutrition Facts: 1 serving (1 each) equals 723 calories, 31 g fat (16 g saturated fat), 157 mg cholesterol, 1,374 mg sodium, 49 g carbohydrate, 3 g fiber, 55 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013