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Prep 15min
Total25min
Servings6
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Ingredients
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
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Steps
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.
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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.
This dish is named after the 19th-century Russian diplomat Count Paul Stroganov
and is traditionally made with thin slices of beef tenderloin.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
20%
20%
Exchanges:
3 Starch; 1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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