Recipe: Tasty creamy beef,carrot and noodle baked stroganoff

Delicious, fresh and tasty.

creamy beef,carrot and noodle baked stroganoff. Add carrots; stir until evenly combined. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes.

creamy beef,carrot and noodle baked stroganoff Serve hot, over the hot egg noodles, garnished with cream and parsley if liked. This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff. You can cook creamy beef,carrot and noodle baked stroganoff using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of creamy beef,carrot and noodle baked stroganoff

  1. Prepare 1 lb of ground beef.
  2. Prepare 1 large of onion,diced( about 1 cup).
  3. You need 2 can of (10 3/4 0z.each) campbell's condensed cream of mushroom soup.
  4. It's 2 cup of water.
  5. You need 2 cup of frozen crinkle cut,or sliced carrots,thawed.
  6. You need 4 cup of uncooked medium egg noodles.
  7. You need 8 oz of sour cream.

Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal. This recipe is creamy, warm, satisfying and fairly inexpensive—and needs just a few ingredients! Who could ask for more on a cold winter evening?

creamy beef,carrot and noodle baked stroganoff step by step

  1. preheat oven to 375°F.
  2. brown beef and onion in a 12in skillet,stirring frequently to break up the beef.drain..
  3. into your beef add soup,water,and sour cream,and mix well..
  4. spoon beef mixture in a 9×13×2 in shallow baking dish..
  5. into your beef mixture add carrots,and noodles.stir until mixed..
  6. cover and bake for 40 MIN.or until hot and bubbly..
  7. ENJOY!.
  8. RECIPE BY CAMPBELL'S CASSEROLES COOKBOOK.

I will admit, though, that I have been known to make it during the summer, too. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream. You have to heat the beef stock. The beef needs to be pat dried. The meat should be fires in batches and make sure that it is browned on all sides.