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

How to Make It

Step 1

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

Step 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.

Step 3

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

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