portabella stroganoff

Name: Portabella Stroganoff
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Eastern European
Ingredients: 16 ounce(s) uncooked noodles; 2 tablespoon(s) butter; 2 large portabella mushrooms, gills removed and cut into 1-inch pieces; 8 ounce(s) button mushrooms, quartered; 1 medium onion, chopped; 1 clove(s) garlic, minced; 3/4 cup(s) beef broth (i use a "no beef" beef broth ); 2 tablespoon(s) ketchup; 3/4-1 cup(s) sour cream (or more); - fresh ground pepper

(1 RATING)

47 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on Jul 2, 2013

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!)

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make portabella stroganoff

Step 1

Cook noodles according to package directions and drain.

Step 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.
Step 3

Add mushrooms and cook until tender, stirring occasionally, about 5 minutes or so.
Step 4

Stir in broth and ketchup. Cook 5 minutes, stirring occasionally.
Step 5

Stir in about 3/4 cup sour cream, reduce heat and gently simmer about 5 minutes. - DO NOT BOIL.
Step 6

Add pepper (and more sour cream if not thick enough to suit your taste). Serve over noodles.
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