Ground Beef Stroganolf

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   PUT WATER ON FOR BOIL AFTER 1/2 WAY THROUGH THIS RECIPE. FIRST SAUTE IN SKILLET BUT-

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   TER, GARLIC AND OLIVE OIL FOR ABOUT

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   3 SEC. SO GARLIC WILL NOT

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   BURN OR GET BITTER.THEN ADD

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   MUSHROOMS BUT DON'T SEASON

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   YET. TAKES ABOUT 5 MINS.

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   ONCE MUSHROOMS ARE AT THEIR

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   PERFECT COLOR THEN SEASON WITH SALT, PEPPER, SAZON AND

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   BASIL. COOK FOR 2 MORE MINS.

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    THEN REMOVE FROM PAN. SET ASIDE. IN THE SAME SKILLET

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    BROWN GROUND BEEF UNTIL FULLY COOKED. DON'T DRAIN IT

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    WILL ADD FLAVOR TO THE DISH.

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    TO THE MEAT, ADD SALT, AND PEPPER TO TASTE. ADD BACK INTO THE SKILLET THE MUSH-

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    ROOMS AND BLEND WELL. ADD

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    MILK, SOUR CREAM, CREAM OF MUSHROOM SOUP AND BLEND VERY

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    WELL. TURN DOWN HEAT TO SIM-

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    MER.TASTE FOR MORE SEASON-

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    INGS IF NEED BE. TAKE OFF HEAT AFTER 10 MINS. MEAT MIX-

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    TURE IS NOW DONE. SET ASIDE.

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    WHILE SIMMERING, NOW START

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    WATER TO BOIL AND SALT TO FLAVOR THE PASTA, THE ONLY

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    TIME FOR THE CHANCE,ALSO, FOLLOW PKG. DIRECTIONS FOR

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    NOODLES. TASTE NOODLE FOR

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    THE RIGHT DESIRE OF DONE-

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    NESS,DRAIN AND DO NOT RINSE. ADD NOOD-

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    LES WITH SAZON THIS IS FOR FLAVOR,TASTE AND COLOR. TOSS.

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    THEN TAKE MEAT MIXTURE AND

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    POUR OVER NOODLES. LET STAND FOR 15 MINS. OR UNTIL THICKEN. ENJOY!!

* Per serving · 4 servings · Values may vary.