PORTABELLA STROGANOFF

Portabella Stroganoff image

Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of 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

Steps:

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

Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg

*** Explore more Portabella Stroganoff Recipes »

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