Pepper Belly Pete&apos;s Beef Stroganoff

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Pepper Belly Pete's Beef Stroganoff

1.0

Credit: Pepper Belly Pete

Ingredients

2 lbs Ground Beef (80/20)

1 tbsp Washyousister Sauce (Worcestershire Sauce)

1 tbsp Dijon Mustard

1 tbsp Garlic Powder

1 tbsp Ground Black Pepper

1 tsp Ground Cayenne Pepper

2 pkts Lipton Onion Soup Mix (Preferably Beefy Flavor)

8 oz Babybella Mushrooms

32 oz Beef Broth

8 oz Cream Cheese

10 ½ oz Golden Mushroom Soup

12 oz Egg Noodles (Extra Broad is Optional)

12 oz Evaporated Milk

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Steps

Cook Ground Beef on medium heat in a deep sauce pan, large pot or Dutch oven, broken up, until brown.
Drain grease, fat and/or oil.
Add Worcestershire Sauce, Dijon Mustard, Garlic Powder, Ground Black Pepper, Ground Cayenne Pepper, Lipton Onion Soup Mix, Babybella Mushrooms and 1 Cup of Beef Broth and simmer on medium to medium low heat, uncovered, for about 5 Minutes. Stir occasionally.
Add Cream Cheese and Golden Mushroom Soup and mix until well incorporated. Make sure the cream cheese is melted through.
Add uncooked Egg Noodles, Evaporated Milk and the rest of the Beef Broth and stir.
Submerge all noodles and simmer on medium to medium low heat with lid on for about 10 Minutes. Stir occasionally.
Stir and Serve.

Course

Diets...