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Portabella Stroganoff

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Portabella Stroganoff
  • Prep 10 min
  • Total 25 min
  • Servings 4
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Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.
Updated Jan 13, 2011

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be careful not to let mixture boil after stirring in sour cream, or it may curdle.
  • tip 2
    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

265 Calories, 10g Total Fat, 9g Protein, 37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
90
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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