Tested till perfect Quick Fettuccine Stroganoff

Quick Fettuccine Stroganoff

This adaptation of a classic noodle dish is quick and easy — and delicious enough to command second servings.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozlean ground beef
  • 1 tsp 1tspvegetable oil
  • 3 cups 3cupssliced mushroommushrooms
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 tsp 2tsppaprika
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/2 cup 1/2cupbeef stock
  • 1 tbsp 1tbspwine vinegar
  • 1 cup 1cupfrozen peas
  • 1/2 cup 1/2cuplight sour cream
  • 1 tbsp 1tbspprepared horseradish
  • 12 oz 12ozfettuccine pasta
  • 1 tbsp 1tbspchopped fresh dill
  • 2 tbsp 2tbspchopped fresh parsley
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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.

Nutritional Information Per serving: about

cal 558 pro 33g total fat 13g sat. fat 5g
carb 78g fibre 7g chol 49mg sodium 721mg

% RDI:

calcium 10 iron 38 vit A 11 vit C 15
folate 70
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