One Pot Hamburger Stroganoff

• porcje: 5 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

8 ounces (230g) sliced baby portabella mushrooms

1 small onion, chopped

2 tablespoons butter

1 tablespoon olive oil

1 pound (500g) lean ground beef

3 cloves garlic, minced

2 tablespoons all purpose flour

3 cups (710ml) beef broth ( I like reduced sodium)

3 cups (150g) uncooked egg noodles

1 tablespoon Worcestershire sauce

1 teaspoon beef bouillon (or 1 cube) (I like better than bouillon brand)

1 teaspoon dried parsley

2/3 cup (150g) sour cream (or more if you like it creamier)

salt and pepper to taste

Wskazówki

In a large skillet over medium heat cook the mushrooms and onion with the butter and olive oil until softened and mushrooms are lightly browned. Add the ground beef and garlic and cook until beef is no longer pink (or until it is mostly cooked, it will continue to cook as it simmers).

Add the flour and stir to coat. Add the broth, uncooked noodles, Worcestershire, beef bullion, and parsley. Cover and simmer for 10 minutes or until pasta is tender. Stir occasionally to prevent sticking.

Remove from heat and stir in sour cream. Taste for salt and pepper and season accordingly.

Wartości Odżywcze

• Kalorie: 521 kcal
• Tłuszcz Całkowity: 27 g
• Tłuszcz Nasycony: 12 g
• Cholesterol: 130 mg
• Sód: 458 mg
• Węglowodany Całkowite: 33 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 34 g