Title: Ground Beef Stroganoff *G
Categories: Entree Meat Diet Poultry
Yield: 4 Servings

1	tb	Vegetable oil
8	oz	Lean ground beef or ground turkey
2 1/4	c	Very hot tap water
1	c	Milk
1/2	c	Green bell pepper, fresh or frozen
1		Envelope onion soup mix
1/4	ts	Salt
		Black pepper to taste
6	oz	Capellini (extra, extra thin spaghetti), broken into third
2	c	Froz. peas & sliced carrots

Heat oil in a 10-inch skillet (preferably nonstick) over high heat. Add beef and, stirring to break up pieces, cook 3 minutes or until no longer pink. Add 2 cups hot water, the milk, green pepper, soup mix, salt and plack pepper; stir to mix. Scatter pasta over top; cover and bring to boil. Boil 2 minutes, stirring 3 times with a fork to seperate strands of pasta. Stir in frozen green peas and carrots; cover, reduce heat and simmer 4 minutes until vegetables and pasta are tender. Remove from heat; stir in remaining 1/4 cup hot water. Serve immediately. Makes 4 servings, each 357 cal, 13 g protein, 51 g carbohydrate, 7 g fat, 25 mg chol, 978 mg sodium.

From the files of Linda Shogren

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