s HAMBURGER STROGANOFF 1 ****
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s HAMBURGER STROGANOFF 1 ****
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Ingredients
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Instructions *** 1-18-2011 very good, used more hamburger this time, maybe 1 3/4 lbs, meatier better *** Instructions: *** 4-4-09 good, pat should like this one, it was sort of like homemade hamburger helper! *** Add a tossed green salad and sautTed red and green bell pepper strips for a satisfying fall meal. 8 ounces uncooked medium egg noodles 1 teaspoon olive oil 1 pound ground beef, extra lean 1 cup prechopped onion 1 teaspoon bottled minced garlic 1 (8-ounce) package presliced cremini mushrooms 2 tablespoons all-purpose flour 1 cup fat-free, less-sodium beef broth 1 1/4 teaspoons kosher salt 1/8 teaspoon black pepper 3/4 cup reduced-fat sour cream 1 tablespoon dry sherry 3 tablespoons chopped fresh parsley 1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. 2. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper. 3. Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley. Yield: 6 servings (serving size: about 1/2 cup stroganoff, 2/3 cup pasta, and 1 1/2 teaspoons parsley) CALORIES 322 (27% from fat); FAT 9.8g (sat 4.4g,mono 3.5g,poly 1.1g); IRON 3.2mg; CHOLESTEROL 82mg; CALCIUM 70mg; CARBOHYDRATE 35.1g; SODIUM 541mg; PROTEIN 23.9g; FIBER 2.1g Cooking Light, NOVEMBER 2008 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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