Hamburger Stroganoff

Name: Hamburger Stroganoff
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz uncooked medium egg noodles; 1 tsp olive oil; 1 lb ground beef, Extra Lean; 1 cup prechopped onion; 1 tsp bottled minced garlic; 1 (8 oz) package presliced cremini mushrooms; 2 tbsp all-purpose flour; 1 cup fast free, less sodium beef broth; 1 1/4 tsp kosher salt; 1/8 tsp black pepper; 3/4 cup reduced-fat sour cream; 1 tbsp dry sherry; 3 tbsp chopped fresh parsley

Tiny Tubbs @cook_3000462

Rapid City, South Dakota

Hamburger Stroganoff

Tiny Tubbs @cook_3000462

Rapid City, South Dakota

Saved

Ingredients

6 servings

8 ozuncooked medium egg noodles
1 tspolive oil
1 lbground beef, Extra Lean
1 cupprechopped onion
1 tspbottled minced garlic
1(8 oz) package presliced cremini mushrooms
2 tbspall-purpose flour
1 cupfast free, less sodium beef broth
1 1/4 tspkosher salt
1/8 tspblack pepper
3/4 cupreduced-fat sour cream
1 tbspdry sherry
3 tbspchopped fresh parsley

Saved

Steps

1

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under child water; drain.
2

Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and summer 1 minute or until slightly thick. Stir in salt and pepper.
3

Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.