Thursday, November 25, 2010

Skillet Stroganoff

I while ago I posted a Stroganoff recipe that was for just the sauce. This is easier and the flavor of it is more like the stroganoff I ate growing up.

1 onion
olive oil
1 can black beans, drained
1 can cream of mushroom soup, undiluted
1/2 lb pasta
3 c. beef broth
1/2 - 1 c. sour cream
1 Tbsp catchup
1/2 tsp. Worcestershire
1/2 tsp. browning
black pepper
1/2 tsp. McCormick Broiled Steak Seasoning + more to taste

Saute onion in olive oil until tender. Add the beans, soup, pasta, broth, catchup, Worcestershire, browning and steak seasoning. If the broth doesn't cover the pasta add water to cover. Cover and simmer until the pasta is al dente.

When the pasta is cooked remove from the heat and check for seasonings adding more steak seasoning or salt and pepper to taste. Stir in sour cream and return cover to the top of the skillet for about 5 minutes to heat through.

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