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Portabella Stroganoff

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By Betty Crocker Kitchens
Updated Jan 13, 2011
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Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.

Portabella Stroganoff

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 11
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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
Progresso Broth

Instructions

  • Step 
    1
    Cook and drain noodles as directed on package.
  • Step 
    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.
  • Step 
    3
    Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.

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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