Quick Fettuccine Stroganoff
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 558 |
| pro | 33 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 78 g |
| fibre | 7 g |
| chol | 49 mg |
| sodium | 721 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 38 |
| vit A | 11 |
| vit C | 15 |
| folate | 70 |
This adaptation of a classic noodle dish is quick and easy — and delicious enough to command second servings.
Ingredients
- 12 oz lean ground beef
- 1 tsp vegetable oil
- 3 cups sliced mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp paprika
- 1/2 tsp each salt and pepper
- 1/2 cup beef stock
- 1 tbsp wine vinegar
- 1 cup frozen peas
- 1/2 cup light sour cream
- 1 tbsp prepared horseradish
- 12 oz fettuccine pasta
- 1 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
Preparation
In large nonstick skillet, brown beef over medium-high heat, breaking up with spoon. Remove to bowl, draining off any fat.
Add oil to pan; cook mushrooms, onion, garlic, paprika, salt and pepper over medium-high heat, stirring often, until no liquid remains, 8 to 10 minutes.
Stir in stock and vinegar. Add peas and reserved beef and any accumulated juices; cook, scraping up brown bits from bottom of pan, until hot, 2 minutes. Remove from heat. Stir in sour cream and horseradish.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add beef mixture and dill; toss to combine. Serve sprinkled with parsley.
Source : Canadian Living Magazine: November 2002
- Keywords : Beef; Mushrooms; Peas; Main Course; Fettuccini; Pasta; Sour Cream; Skillet;
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