By making Big Batch Ground Beef ahead, recipes such as this can be pulled together in just minutes — a perfect dinner for those nights when everyone is on the run. If you want to skip making the Big Batch Beef, substitute 1 lb (500 g) fresh ground beef, browned with 1 EACH large onion and clove garlic, minced.
Cook noodles according to package directions; drain and set aside.
Meanwhile, stir-fry mushrooms and sweet pepper with a splash of vegetable oil in a deep nonstick skillet over medium-high heat, until softened and any liquid from the mushrooms has evaporated, (about 10 minutes). Stir in Big Batch Beef, soup, sour cream and Worcestershire sauce; simmer over medium heat 10 minutes.
Serve over hot egg noodles; garnish with minced fresh parsley and paprika.
Big Batch Ground Beef: Cook 4 lb (2 kg) Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.