1. In large skillet, heat butter over medium-high heat. Add onion; cook and stir 4 minutes or until tender. Add mushrooms and garlic; cook and stir 4 minutes or until tender. Add ground; cook and stir 5 minutes or until browned, breaking up ground with side of spoon. Stir in broth, rotini, lemon juice, soy sauce, mustard and thyme; cover, cook and stir 12 minutes or until rotini is al dente and liquid is reduced to a sauce. Remove from heat; stir in sour cream. Makes about 6 cups.
2. Serve stroganoff sprinkled with parsley, if desired
- 29 g Total fat
- 9 g Saturated fat
- 0 mg Cholesterol
- 952 mg Sodium
- 52 g Carbohydrates
- 8 g Fiber
- 7 g Sugars
- 0 g Added sugars
- 38 g Protein
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Nutritional Information
- 29 g Total fat
- 9 g Saturated fat
- 0 mg Cholesterol
- 952 mg Sodium
- 52 g Carbohydrates
- 8 g Fiber
- 7 g Sugars
- 0 g Added sugars
- 38 g Protein
Directions
1. In large skillet, heat butter over medium-high heat. Add onion; cook and stir 4 minutes or until tender. Add mushrooms and garlic; cook and stir 4 minutes or until tender. Add ground; cook and stir 5 minutes or until browned, breaking up ground with side of spoon. Stir in broth, rotini, lemon juice, soy sauce, mustard and thyme; cover, cook and stir 12 minutes or until rotini is al dente and liquid is reduced to a sauce. Remove from heat; stir in sour cream. Makes about 6 cups.
2. Serve stroganoff sprinkled with parsley, if desired