Portabella Stroganoff

1
Kathy W

By
@Kattyw

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!)

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 16 oz
    uncooked noodles
  • 2 Tbsp
    butter
  • 2 large
    portabella mushrooms, gills removed and cut into 1-inch pieces
  • 8 oz
    button mushrooms, quartered
  • 1 medium
    onion, chopped
  • 1 clove
    garlic, minced
  • 3/4 c
    beef broth (i use a "no beef" beef broth )
  • 2 Tbsp
    ketchup
  • 3/4-1 c
    sour cream (or more)
  • ·
    fresh ground pepper

How to Make Portabella Stroganoff

Step-by-Step

  1. Cook noodles according to package directions and drain.
  2. While noodles are cooking, melt butter in a large skillet over medium heat. Cook garlic and onion, stirring occasionally, until transluscent, about 3-4 minutes.
  3. Add mushrooms and cook until tender, stirring occasionally, about 5 minutes or so.
  4. Stir in broth and ketchup. Cook 5 minutes, stirring occasionally.
  5. Stir in about 3/4 cup sour cream, reduce heat and gently simmer about 5 minutes. - DO NOT BOIL.
  6. Add pepper (and more sour cream if not thick enough to suit your taste). Serve over noodles.

Printable Recipe Card

About Portabella Stroganoff

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Eastern European



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