Quick Fettuccine Stroganoff
This adaptation of a classic noodle dish is quick and easy — and delicious enough to command second servings.
Servings: 4
Ingredients:
| 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% |
-
12 oz (375 g) lean ground beef
1 tsp (5 mL) vegetable oil
3 cups (750 mL) sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) paprika
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) beef stock
1 tbsp (15 mL) wine vinegar
1 cup (250 mL) frozen peas
1/2 cup (125 mL) light sour cream
1 tbsp (15 mL) prepared horseradish
12 oz (375 g) fettuccine pasta
1 tbsp (15 mL) chopped fresh dill (or 1/2 tsp/2 mL dried dillweed)
2 tbsp (25 mL) 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
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