This adaptation of a classic noodle dish is quick and easy — and delicious enough to command second servings.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2002
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
- Iron 38.0
- Folate 70.0
- Calcium 10.0
- Vitamin A 11.0
- Vitamin C 15.0