Southwestern Stroganoff

To call this dish “easy” is truly an understatement. Even with the step to hydrate your Freeze Dried Beef. If you want to try this on for flavor without popping a can of precious beef open, just brown a lb. of beef and use instead.

  • 2 cups Freeze Dried Ground Beef
  • 1 cup Water
  • 16 oz. Salsa
  • 9 oz. Pasta, uncooked, spirals or any shape
  • ½ teaspoon Salt
  • ½ cup Plain Yogurt
Place Beef in a small bowl. Cover with HOT water until completely rehydrated. Drain off excess water.

Transfer Beef in skillet over medium-high heat, stirring occasionally, until
warmed. Stir in Water, Salsa, Pasta and Salt. Heat to boiling; reduce heat.

Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Stir in Yogurt; cook just until hot.

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