A creamy beef stroganoff built on the shelf kit, ready in thirty minutes. The sauce pouch has mushrooms and garlic baked in, so you add noodles and beef to a pot and finish with what you need from the pantry. Serve it over the included noodles with a simple side.

Serves 2. 30 minutes, 12 at the stove.

About 160 calories a serving, 9 g protein, 0 g carbohydrate, 14 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups of water to a boil in a pot with 1 teaspoon of salt. Add the noodles from the kit and cook for 8 minutes, stirring once, until they are tender. Drain them into a colander and return the empty pot to the stove.8 min
2. Add 1 tablespoon of butter to the pot over medium heat. Add the beef from the kit and cook for 3 minutes, breaking it apart with a spoon as it browns. The beef will be cooked through when it is no longer pink.3 min
3. Pour the sauce pouch over the beef and stir well, scraping up any browned bits from the bottom of the pot. Add the drained noodles and stir to coat everything evenly. Let it bubble gently for 2 minutes.2 min

Note Swap the kit beef for ground beef if you prefer. Leftovers keep three days in the fridge and rewarm gently with a splash of water. Serve with steamed green beans or a sharp salad to cut the richness.