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Hamburger Stroganoff

Hamburger Stroganoff
Photo: Randy Mayor; Styling: Jan Gautro
Yield

6 servings (serving size: about 1/2 cup stroganoff, 2/3 cup pasta, and 1 1/2 teaspoons parsley)

Serve a lightened version of the classic dish with a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal.

Ingredients

  • 8 ounces uncooked medium egg noodles
  • 1 teaspoon olive oil
  • 1 pound ground beef, extra lean
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1 (8-ounce) package presliced cremini mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free, less-sodium beef broth
  • 1 1/4 teaspoons kosher salt
  • 1/8 teaspoon black pepper
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon dry sherry
  • 3 tablespoons chopped fresh parsley

Nutrition Information

  • calories 322
  • caloriesfromfat 27 %
  • fat 9.8 g
  • satfat 4.4 g
  • monofat 3.5 g
  • polyfat 1.1 g
  • protein 23.9 g
  • carbohydrate 35.1 g
  • fiber 2.1 g
  • cholesterol 82 mg
  • iron 3.2 mg
  • sodium 541 mg
  • calcium 70 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold 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 simmer 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.