Beef Stroganoff Dinner

From Pat Barger at Queen Anne CK, adapted from Reader’s Digest One Dish Meals
Sprinkle 1 T salt and 3/4 t pepper over 3 lb ground beef. Form into 12 patties.
Heat 1/4 c oil in a skillet. Brown patties 3 minutes on each side. Remove to plate.
Heat 3 T more oil in the skillet. Add 3 c finely diced onion and saute 5 minutes. Add 24 oz sliced mushrooms and saute 5 minutes more.
Reduce heat to low and blend in 1/2 c flour. Cook, stirring, 3 minutes.  Raise heat and add 2 1/4 c beef broth (Campbell’s-undiluted is good). Stir constantly until thick and smooth.
Return beef and add 6 c frozen green peas. Cook 5 minutes.
Whisk in 1 1/2 c low fat plain yogurt or sour cream and 2 T dijon. Simmer very gently. Don’t boil or your sauce will break down.
To freeze, place 1 patty and a share of the sauce in each of 12 ziploc bags.  To serve, thaw in frig and heat very gently in the MW. Do not boil– you will break down the sauce.
Good side dish for a single portion is 4 oz medium wide egg noodles cooked and tossed with 1 T butter and 1/2 T poppy seeds.  This combination makes a very hearty dinner.
Makes 12 servings