Stroganoff beef soup

Stroganoff beef soup

INGREDIENTS
4 teaspoons of olive oil
2 carrots, diced
1 chopped onion
2 garlic cloves, finely chopped
2 teaspoons dried thyme
1 lb. lean ground beef
1 packet of coffee mushrooms (227 g), feet removed and sliced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 container of reduced salt beef broth (900 ml)
1 1/2 cups large egg noodles
1/2 cup frozen peas
1/3 cup sour cream
2 tablespoons chopped Italian parsley
salt and pepper

PREPARATION
1. In a large casserole, heat oil over medium-high heat. Add carrots, onion, garlic and thyme and cook for 2 minutes or until onion has softened. Add the ground beef and mushrooms, and cook, removing the meat with a wooden spoon, for 3 minutes or until it has lost its pinkish hue. Add mustard and Worcestershire sauce and cook for 1 minute.

2. In the casserole, add broth and noodles. Salt, pepper and bring to a boil. Reduce heat, cover and simmer 6 minutes or until noodles are tender. Add peas and sour cream, and reheat. Serve soup sprinkled with parsley.

A good thing

To save time, we can cook our ground beef in advance and freeze it: convenient to add to last-minute dishes like this soup! Simply sauté with the seasonings of our choice (spices, onion, garlic, etc.), then spread on a plate in a uniform layer and freeze. It is then slipped into a freezer bag, and all that remains is to warm it up when it is needed. (The cooked ground beef will keep for up to 3 months in the freezer.)