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Portabella Stroganoff

 5 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
  • Save
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Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.

Ingredients

4
cups uncooked egg noodles (8 ounces)
2
tablespoons margarine or butter
1
package (8 ounces) sliced mushrooms (3 cups)
4
portabella mushroom caps (5 ounces), cut into bite-size pieces (2 1/2 cups)
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
3/4
cup Progresso™ beef broth (from 32 oz carton)
2
tablespoons ketchup
1/2
cup sour cream
Freshly ground pepper
Chopped fresh parsley, if desired

Directions

  • 1 Cook and drain noodles as directed on package.
  • 2 While noodles are cooking, melt margarine in 12-inch skillet over medium heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender.
  • 3 Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.

Expert Tips

Be careful not to let mixture boil after stirring in sour cream, or it may curdle.

Serve with steamed green beans topped with chopped honey-roasted almonds and a green salad with red onions, sliced tomatoes and a creamy cucumber dressing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
Calories from Fat
90
% Daily Value
Total Fat
10g
Saturated Fat
4g
Cholesterol
55mg
Sodium
340mg
Total Carbohydrate
37g
Dietary Fiber
2g
Protein
9g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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