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 | 1,422 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 72 |
| vit A | 21 |
| vit C | 22 |
| folate | 113 |
- Portion size: 2
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 8ozlean ground beef
- 1 tsp 1tspvegetable oil
- 3 cups 3cupsquartered mushroommushrooms
- 1 1oniononions, chopped
- 2 2clove garliccloves of garlic, minced
- 2 tsp 2tsppaprika
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/2 tsp 1/2tspcaraway seeds, crushed
- 1/2 cup 1/2cupbeef stock
- 1 tbsp 1tbspwine vinegar
- 1/2 cup 1/2cuplight sour cream
- 1 tbsp 1tbsphorseradish
- 4 cups 4cupscurly broad egg noodles
- 3 tbsp 3tbspchopped 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.
