Stroganoff Toss for Two
Stroganoff Toss for Two
Photography by Matthew Kimura
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 759 |
| pro | 44 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 99 g |
| fibre | 10 g |
| chol | 170 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 72 |
| vit A | 21 |
| vit C | 22 |
| folate | 113 |
Economical ground beef with flavour high notes of caraway and paprika will be a hit that can easily be doubled to serve four. Serve with Steamed Peas and Carrots and Crusty Rolls.
Ingredients
- 8 oz lean ground beef
- 1 tsp vegetable oil
- 3 cups quartered mushrooms
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp caraway seeds, crushed
- 1/2 cup beef stock
- 1 tbsp wine vinegar
- 1/2 cup light sour cream
- 1 tbsp horseradish
- 4 cups curly broad egg noodles
- 3 tbsp chopped fresh parsley
Preparation
In nonstick skillet, brown beef, breaking up with spoon. Drain off any fat. Remove and set aside.
Add oil to skillet; cook mushrooms, onion, garlic, paprika, salt, pepper and caraway seeds over medium heat, stirring often, for 8 minutes or until mushrooms are softened.
Stir in beef stock and vinegar. Return beef to pan. Remove from heat. Stir in sour cream and horseradish.
Meanwhile, in pot of boiling salted water, cook noodles for 8 minutes or until almost tender; drain and return to pot. Add meat mixture and parsley; toss to coat.
- Keywords : Main Course; Beef; Noodles; Skillet; Mushrooms; Sour Cream;
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