Quick Fettuccine Stroganoff

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 12 oz lean ground beef
  • 1 teaspoon vegetable oil
  • 3 cups sliced mushrooms
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons paprika
  • 1/2 teaspoon each salt and pepper
  • 1/2 cup beef stock
  • 1 tablespoon wine vinegar
  • 1 cup frozen peas
  • 1/2 cup light sour cream
  • 1 tablespoon prepared horseradish
  • 12 oz fettuccine pasta
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons chopped fresh parsley

Method

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 facts <b>Per serving:</b> about

  • Sodium 721 mg
  • Protein 33 g
  • Calories 558.0
  • Total fat 13 g
  • Cholesterol 49 mg
  • Saturated fat 5 g
  • Total carbohydrate 78 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 70.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Fettuccine Stroganoff