Hamburger Stroganoff
Add a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal. Yield: 6 servings (serving size: about 1/2 cup stroganoff, 2/3 cup pasta, and 1 1/2 teaspoons parsley) Ingredients · 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 Preparation 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. Nutritional Information Calories: 322 (27% from fat) Fat: 9.8g (sat 4.4g,mono 3.5g,poly 1.1g) Protein: 23.9g Carbohydrate: 35.1g Fiber: 2.1g Cholesterol: 82mg Iron: 3.2mg Sodium: 541mg Calcium: 70mg _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
