BEEFLESS STROGANOFF
BEEFLESS STROGANOFF
Yield:
- 6 portions
Portion Size:
Ingredients
|
Butter or margarine
|
1/2 cup |
| 3 lbs | |
|
Onions, thinly sliced
|
4 |
|
Fresh mushrooms, sliced
|
1 lb |
|
Garlic, finely chopped
|
2 cloves |
|
All-purpose flour
|
1/4 cup |
|
Vegetable broth
|
3 cups |
|
Worcestershire sauce
|
2 tbsp |
|
Sour cream
|
3 cups |
|
Salt, as needed
|
0 |
|
Ground black pepper, as needed
|
0 |
|
Hot cooked egg noodles
|
6 cups |
|
Chopped fresh Italian (flat-leaf) parsley
|
3/4 cup |
Preparation
Heat butter or margarine in medium sauté pan; in batches, brown the beefless
tips on all sides. Remove from pan and set aside
Add onions, mushroom and garlic; cook for 3 mins.
Sprinkle flour over mushroom mixture; stir until incorporated.
Stir in vegetable broth and Worcestershire sauce. Add beefless tips, bring to a boil and simmer for 5 minutes.
Stir in sour cream, adjust seasoning. Serve over noodles.
Garnish with parsley.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 293 mg | 28% |
| Carbohydrate | 61 g | 20% |
| Cholesterol | 129 mg | 43% |
| Total Fat | 56 g | 87% |
| Iron | 10 mg | 55% |
| Potassium | 665 mg | 0% |
| Calories | 950 kcal | 48% |
| Sodium | 2044 mg | 85% |
| Protein | 53 g | 105% |
| Polyunsaturated Fat | 7 g | 34% |
| Saturated Fat | 25 g | 123% |
| Sugars | 11 g | 1% |
| Dietary Fiber | 10 g | 41% |
| Vitamin C | 16 mg | 27% |
| Vitamin A | 2053 iu | 41% |
Percent Daily Values are based on a 2,000 calorie diet