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
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
-
Step1Cook and drain noodles as directed on package.
-
Step2While 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.
-
Step3Stir 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;Tips from the Betty Crocker Kitchens
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