portabella stroganoff
★★★★★
1
The original recipe came from a Betty Crocker's Healthy New Choices® cookbook. I, of course, made a few changes. (It's not quite as "healthy"; but, oh sooooo good!)
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Ingredients For portabella stroganoff
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16 ozuncooked noodles
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2 Tbspbutter
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2 lgportabella mushrooms, gills removed and cut into 1-inch pieces
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8 ozbutton mushrooms, quartered
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1 mdonion, chopped
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1 clovegarlic, minced
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3/4 cbeef broth (i use a "no beef" beef broth )
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2 Tbspketchup
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3/4-1 csour cream (or more)
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fresh ground pepper
How To Make portabella stroganoff
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1Cook noodles according to package directions and drain.
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2While noodles are cooking, melt butter in a large skillet over medium heat. Cook garlic and onion, stirring occasionally, until transluscent, about 3-4 minutes.
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3Add mushrooms and cook until tender, stirring occasionally, about 5 minutes or so.
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4Stir in broth and ketchup. Cook 5 minutes, stirring occasionally.
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5Stir in about 3/4 cup sour cream, reduce heat and gently simmer about 5 minutes. - DO NOT BOIL.
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6Add pepper (and more sour cream if not thick enough to suit your taste). Serve over noodles.
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