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Family Creamy Beef and Pea Stroganoff Pasta
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Large Skillet
  • Wooden Spoon

Ingredients
  

  • 12 oz egg noodles
  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 2 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  • Pour in the beef broth and Worcestershire sauce. Sprinkle in the paprika, then season with salt and pepper. Bring the mixture to a gentle simmer and cook for 3 minutes to thicken slightly.
  • Reduce the heat to low and stir in the sour cream until the sauce is smooth. Add the frozen peas and cook for 2 minutes until heated through.
  • Add the drained noodles to the skillet and toss everything together until the pasta is evenly coated in the creamy sauce.

Notes

Stir the sour cream in off the heat or on very low to keep the sauce from separating. If the mixture thickens too much after adding the noodles, splash in a little extra beef broth. Leftovers reheat well with a splash of broth to loosen the sauce again.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Large Skillet, Wooden Spoon