Creamy Ground Beef With Veggies |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A throw-together meal inspired by Stroganoff on a day when I had too many veggies and no sour cream! Yummy! Throw in any veggies you have on hand, and amounts are estimated. This would very easily adapt to a crockpot; just brown the beef then throw everything except the noodles in, stir well, and cook on low for about 8 hrs. Make the noodles just before serving. Ingredients:
1 lb ground beef |
3 bell peppers, diced (red, yellow, and orange) |
1 onion, diced |
1 pint cherry tomatoes, sliced in half |
1 (10 ounce) can cream of mushroom soup |
1 (8 ounce) can tomato paste |
1 tablespoon beef bouillon paste |
1 tablespoon garlic, minced (3 cloves) |
16 ounces egg noodles |
Directions:
1. Brown the beef and drain very well.
2. Add peppers and onion and saute until tender and onions are translucent.
3. Add tomatoes and garlic and heat on low about 5 minutes.
4. Add cream of mushroom soup, tomato paste, and bouillon, stir well.
5. Simmer on low, and in a separate pot, cook noodles as directed on package.
6. Serve sauce over noodles.
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