By Linda Gassenheimer, Tribune News Service The Tribune Content Agency
Stroganoff is an old Russian stand-by usually made with beef or turkey. Here's a modern version made with hamburger meat.
The mixture of mushrooms, tomato paste, mustard and a dash of Worcestershire sauce gives the stroganoff sauce a tangy blend of flavors and a thick texture.
Drain pasta and place on plates. Serve stroganoff on top of noodles.
SHOPPING LIST:
To buy:3/4 pound 95 percent lean ground beef, 1 large green bell pepper, 1/2 pound sliced button mushrooms, 1 container unsalted chicken broth, 1 small can tomato paste, 1 jar Dijon mustard, 12 small bottle Worcestershire Sauce, 1 carton reduced-fat sour cream, 1 bunch fresh parsley, 1/4 pound flat eff noodles.
Heat one teaspoon of oil in a nonstick skillet over medium-high heat. Add the ground beef and break it up into small pieces with the sides of a cooking spoon, about 3 minutes. Transfer to a plate. Add the second teaspoon of oil to the skillet along with the onion and green bell pepper. Saute 2 minutes. Add mushrooms and continue to saute for 3 minutes more. Add broth, tomato paste, mustard and Worcestershire sauce. Mix thoroughly. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. Return the ground beef to the skillet and add 1 tablespoon sour cream and black pepper to taste. Mix thoroughly. Divide in half and serve over the egg noodles. Sprinkle with chopped parsley. Place 1 tablespoon sour cream on top of the stroganoff on each plate.
Yield 2 servings.
Per serving: 405 calories (37 percent from fat), 16.8 g fat (6.2 g saturated, 6.7 g monounsaturated), 117 mg cholesterol, 44.0 g protein, 20.3 g carbohydrates, 4.7 g fiber, 402 mg sodium.
Bring a large pot 3/4 full of water to a boil. Add the noodles. Boil 10 minutes. Remove 3 tablespoons cooking liquid to a mixing bowl and add oil to the bowl. Drain noodles and add to the bowl. Add pepper to taste. Toss well. Divide in half and place on 2 dinner plates.
Yield 2 servings.
Per serving: 259 calories (24 percent from fat), 7.0 g fat (1.3 g saturated, 2.9 g monounsaturated), 48 mg cholesterol, 8.1 g protein, 40.6 g carbohydrates, 1.9 g fiber, 12 mg sodium.