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Beef Stroganoff with Egg Noodles, Pear Salad and Yogurt Dessert


Beef Stroganoff

  • Package of Medium Sized Egg Noodles
  • 1 Onion (roughly chopped)
  • 4 oz Can or jar mushrooms (drain juice and sit juice aside to use later)
  • 1 to 1.5 lbs of ground round lean hamburger meat
  • 2 Tbs Ketchup
  • 2 Tbs Flour
  • 2 Cups of Beef broth
  • 2 Tbs Butter
  • 1 Cup of Sour Cream
  • Parsley roughly chopped
  • tsp Salt
  • tsp Pepper

Egg Noodles

  • Medium size noodles
  • Water
  • Salt

Pear Salad

  • Can of Pear Halves
  • Grated Sharp Cheddar Cheese
  • Mayonnaise
  • Mixed Greens
  • Cherries

Yogurt Parfait

  • Cup of Greek Lemon Yogurt
  • 1 Lemon
  • Blueberries
  • Ginger Snaps



Melt butter in skillet, add onion and cook until they get translucent. Add mushrooms (drain first and sit juice aside) add salt and pepper. Push vegetables to the sides and add hamburger meat to the middle to begin browning. After meat browns add flour, add mushroom liquid, add ketchup, stir well. Add beef broth. Cover and simmer for 10 minutes. Add Sour Cream. Add drained noodles. Gentle stir everything together. Plate and top with parsley.


Egg Noodles

Boil in salted water, let come to a rolling boil and boil that way for 10 minutes. Once done. Drain Noodles.


Pear Salad

Put mix greens in salad plate. Plate pears 1 to 2 on each plate. Add a dollop of mayonnaise on each pear. Top with grated cheese. Add a cherry on top.


Yogurt Parfait

Crumble ginger snap cookies in the bottom of ice cream bowls. Put yogurt in a bowl and then add lemon zest from a fresh lemon, then squeeze the juice from the lemon into the bowl and mix well with spoon. Top crumbled cookies with yogurt, then add a layer of fresh blueberries, then add another dollop or two of yogurt, a few more blueberries, zest ginger snap cookie, place a blueberry on top and sit in refrigerator for an hour.

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