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This recipe for CORNED BEEF STROGANOFF, by , is from MOM'S COOKBOOK, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bernice Sturm


1 16 oz pkg wide noodles
1/2 C chopped onion
2 T butter
1 C sliced fresh mushrooms
1/4 tsp. caraway seed
1/8 tsp. nutmeg
1 1/2 C beef broth
1 C sour cream
3 T flour
1 12 oz can corned beef, cut into bite size chunks
1 16 oz can peas
1 T flaked parsley

Cook noodles in boiling unsalted water according to pkg directions; drain. In skillet cook onion in butter till tender. Stir in mushrooms, caraway seed, and nutmeg; cook 2 minutes. Add broth and simmer, uncovered, 5 minutes. Stir sour cream and flour together. Slowly add 1/2 cup hot mixture into sour cream; return to skillet. Cook till bubbly; add beef, peas, and parsley. Heat through. Serve over noodles.

Makes 5 servings

Number Of Servings:
Number Of Servings:
5 Servings




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