Portabella Stroganoff
By
Kathy W
@Kattyw
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!)
Ingredients
-
16 ozuncooked noodles
-
2 Tbspbutter
-
2 largeportabella mushrooms, gills removed and cut into 1-inch pieces
-
8 ozbutton mushrooms, quartered
-
1 mediumonion, chopped
-
1 clovegarlic, minced
-
3/4 cbeef broth (i use a "no beef" beef broth )
-
2 Tbspketchup
-
3/4-1 csour cream (or more)
-
·fresh ground pepper
How to Make Portabella Stroganoff
- Cook noodles according to package directions and drain.
- 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.
- Add mushrooms and cook until tender, stirring occasionally, about 5 minutes or so.
- Stir in broth and ketchup. Cook 5 minutes, stirring occasionally.
- Stir in about 3/4 cup sour cream, reduce heat and gently simmer about 5 minutes. - DO NOT BOIL.
- Add pepper (and more sour cream if not thick enough to suit your taste). Serve over noodles.
