Burger Stroganoff

Burger Stroganoff. Linda Gassenheimer/TNS

By Linda Gassenheimer From Tribune News Service

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.

Helpful Hint

Any type of sliced mushrooms can be used.

Countdown

• Place water for noodles on to boil.
• Start stroganoff recipe.
• Boil noodles.
• While noodles cooks, complete stroganoff.
• 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.

Staples: olive oil, onion, black peppercorns.

Burger Stroganoff

Serves 2

• 2 teaspoons olive oil, divided use
• 3/4 pound 95 percent lean ground beef
• 1 cup fresh diced onion
• 1 cup diced green bell pepper
• 1/2 pound sliced button mushrooms, (about 3 cups)
• 3/4 cup fat-free, unsalted chicken broth
• 2 tablespoons no-salt-added tomato paste
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 tablespoons reduced-fat sour cream, divided use
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley

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.

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.

Egg Noodles

Serves 2

• 1/4 pound flat egg noodles (about 2 1/2-cups)
• 2 teaspoons olive oil
• 3 tablespoons water from noodles
• Freshly ground black pepper

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.

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.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2024 Tribune Content Agency, LLC

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