Tomato-Vegetable Stroganoff Recipe
How To Make Tomato-Vegetable Stroganoff
This stroganoff recipe is added with some sourness from the tomatoes.
- Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
- Stir in Sauce Mix, beans, hot water, milk and soup.
Heat to boiling; stir in uncooked pasta.
- Reduce heat; cover and simmer 15 minutes, stirring occasionally.
- High Altitude (3500-6500 ft): Increase hot water to 2 1/4 C.; simmer uncovered.
If using green beans, heat soup mixture to boiling; reduce heat, then simmer 5 minutes before stirring in uncooked pasta.
- Calcium: 89mg
- Calories: 259kcal
- Carbohydrates: 16g
- Cholesterol: 76mg
- Fat: 9g
- Fiber: 1g
- Iron: 3mg
- Potassium: 531mg
- Protein: 28g
- Saturated Fat: 4g
- Sodium: 106mg
- Sugar: 4g
- Vitamin A: 289IU
- Vitamin C: 3mg