Mixed-Mushroom Stroganoff

Mixed-Mushroom Stroganoff

Looking for a meatless dinner? Then check out this mushroom stroganoff that is ready in 25 minutes – perfect if you love Russian cuisine.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

6

servings

1/4
cup margarine or butter
2
cloves garlic, finely chopped
1
large onion, sliced and separated into rings
1
pound assorted mushrooms (such as button, crimini, oyster and portabella), sliced
1
tablespoon chopped fresh parsley
1
teaspoon dried sage leaves
1/2
teaspoon salt
1
cup vegetable or chicken broth
2
tablespoons Gold Medal® all-purpose flour
1
cup sour cream
6
cups hot cooked egg noodles
Chopped fresh parsley
  1. Melt margarine in 12-inch skillet over medium-high heat. Cook garlic, onion and mushrooms in margarine, stirring occasionally, until vegetables are tender. Stir in 1 tablespoon parsley, the sage and salt.
  2. Mix broth and flour; stir into mushroom mixture. Heat to boiling. Boil, stirring constantly, until thickened; reduce heat to low.
  3. Stir in sour cream (do not boil). Serve over noodles. Sprinkle with parsley.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-with This meatless stroganoff is just as hearty as its beef counterpart because of the mushrooms. Serve it with a green salad full of lots of crunchy vegetables and some hearty whole-grain bread.
Did You Know
This dish is named after the 19th-century Russian diplomat Count Paul Stroganov and is traditionally made with thin slices of beef tenderloin.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 395
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,),
  • Cholesterol 80mg;
  • Sodium 490mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 3g,
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.