My dad is from Italy and my mom is from England so there are a lot of things I didn’t eat growing up (like chicken parm, most kinds of casseroles, and pasta dishes like beef stroganoff). It’s been super fun to explore new things so I’m always stoked about what we’re eating!
Recipe notes:
- If you don’t have mushroom soup you can use some onion, chicken stock, 8 ounces of fresh mushrooms and sour cream or Greek yogurt
- Even if you’re using mushroom soup, fresh mushrooms make a great addition!
- For a creamier stroganoff, add a half cup of sour cream or Greek yogurt
- Makes 6 servings
Fueling notes:
- Per serving this recipe packs 45 g of carbs, 17 g of protein, 7 g of fat
- Pre-workout: pair with veggies 2 to 4 hours before your session
- Post-workout: again pair with some color 1 to 2 hours after climbing
The Stuff
- 1 lb pasta
- 1 teaspoon salt
- 1/2 lb ground beef
- 1 can of condensed mushroom soup (10.5 oz)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Parmesan cheese
- Optional: 8oz of mushrooms, sliced
The Steps
- Cook the pasta according to the package directions, adding 1 tsp of salt to the water
- While the water is boiling, in a large skillet and cook the ground beef in a large skillet until cooked through
- Drain off the grease and then add the mushroom soup and garlic powder and heat through
- Once the pasta is ready, drain it and add it to the skillet
- Mix, sprinkle with parmesan, salt and pepper and serve
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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