By Linda Gassenheimer, Tribune News Service (TNS) 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.
Recipe by Linda Gassenheimer 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.