Real Recipes From Real Home Cooks ®

portabella stroganoff

★★★★★ 1
a recipe by
Kathy W
New Carlisle, OH

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!)

★★★★★ 1
serves 4
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For portabella stroganoff

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

How To Make portabella stroganoff

  • 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.