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Mixed-Mushroom Stroganoff

Prep 15 min
Total 25 min
Servings 6

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

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

Steps

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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.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 395
Calories from Fat: 160

% Daily Value

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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