Portabella Stroganoff

Betty Crocker recipe Prep Time 10 Minutes Total Time 25 Minutes Makes 4 servings

Portabella Stroganoff

Photo by jackiemo

  • Prep Time


  • Total Time


  • Servings



  • 4 cups uncooked egg noodles (8 ounces)

  • 2 tablespoons margarine or butter

  • 1 package (8 ounces) sliced mushrooms (3 cups)

  • 4 portabella mushroom caps (5 ounces), cut into bite-size pieces (2½ cups)

  • 1 medium onion, chopped (½ cup)

  • 1 clove garlic, finely chopped

  • ¾ cup Progresso® beef broth (from 32 oz carton)

  • 2 tablespoons ketchup

  • ½ cup sour cream

  • Freshly ground pepper

  • Chopped fresh parsley, if desired


1.Cook and drain noodles as directed on package. 2.While noodles are cooking, melt margarine in 12-inch skillet over medium heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender. 3.Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley. Success Tip Be careful not to let mixture boil after stirring in sour cream, or it may curdle. Menu Idea Serve with steamed green beans topped with chopped honey-roasted almonds and a green salad with red onions, sliced tomatoes and a creamy cucumber dressing.


Facebook Conversations