Beef Stroganoff Soup Image by: Stacey Brandford
Frozen cooked ground beef is the perfect weeknight mealtime solution. Start by cooking your ground beef with the seasonings of your choice and then let cool. Spread in single layer on parchment paper–lined rimmed baking sheet and freeze until firm. Transfer the beef to freezer bags and freeze until you’re ready to use it. Add to any of your favourite dishes—all you need to do is reheat and enjoy!
Beef Stroganoff Soup
In Dutch oven or large heavy-bottomed saucepan, heat 4 tsp olive oil over medium-high heat. Sauté 2 carrots, diced; 1 onion, chopped; 2 cloves garlic, minced; and 2 tsp dried thyme until onion is softened, about 2 minutes. Add 450 g lean ground beef and 1 pkg (227 g) cremini mushrooms, stemmed and sliced; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes. Stir in 1 tbsp each Dijon mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute. Add 1 pkg (900 mL) sodium-reduced beef broth, 1 1/2 cups broad egg noodles, 1/2 tsp salt and 1/4 tsp pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes. Stir in 1/2 cup frozen peas and 1/3 cup sour cream; cook until heated through, about 1 minute. Sprinkle with 2 tbsp chopped fresh parsley.
Makes 4 to 6 servings.
Per each of 6 servings: about 289 cal, 21 g pro, 16 g total fat (6 g sat. fat), 16 g carb (3 g dietary fibre, 4 g sugar), 58 mg chol, 721 mg sodium, 543 mg potassium. % RDI: 7% calcium, 19% iron, 48% vit A, 8% vit C, 12% folate.