Mexican Strogonoff

Mexican Strogonoff

1 pound medium egg noodles
1/2 pounds ground beef
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (12-ounce) jar salsa
1 (26-ounce) jar spaghetti sauce with mushrooms
1 (3.8-ounce) can sliced black olives, drained
1 cup (4 ounces) shredded Mexican cheese blend

In a 6-quart soup pot, cook noodles according to package directions; drain, rinse, drain again, and set aside in the colander.

In the same pot, brown the beef with the garlic powder, salt, and pepper over high heat for 5 to 7 minutes, or until no pink remains; drain.

Stir in the salsa, spaghetti sauce, and olives then return the noodles to the pot. Reduce heat to medium and cook 3 to 5 minutes, until thoroughly combined and heated through, stirring frequently.

Serve topped with shredded cheese.

jackie austin

Interesting that it has spaghetti sauce in it. Might be worth a shot, since it’s different from your typical beef stroganoff.

A German dish made in Mexican style with an Italian ingredient. mmmmmm

It does sound kind of funny doesn’t it.

Yup, well in history both the Italians and the Germans actually had significant presence and impact in Mexico; as early as 1803 for the Germans actually. Also, a number of Mexicans actually immigrated to Italy and Germany. Think of ombah bands and Mexican music, and let that rumble around a little.

just saying.
Big Smile:D

I made this yesterday and I kicked it up a notch. I added a large onion, 4 oz. can of mushrooms, 1/2 cup green olives and some Gouda cheese. Very tasty!