Shortcut Beef Stroganoff
Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4
1/2 (16-ounce) package medium egg noodles (about 4 cups)
2 teaspoons Pompeian extra virgin olive oil
1 package (8 ounces) Schnucks whole white mushrooms, sliced
1 large onion, thinly sliced (about 2 cups)
2 garlic cloves, minced (about 2 teaspoons)
1 package (15 to 17 ounces) fully cooked beef pot roast with gravy
1 container (8 ounces) Schnucks sour cream
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1. Heat 4-quart saucepan of salted water to boiling over high heat. Add noodles and cook as label directs. Reserve 2/3 cup cooking water, then drain noodles.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add mushrooms, onion and garlic; cook 8 to 10 minutes or until onion is very tender and mushrooms brown, stirring occasionally. Meanwhile, with 2 forks, shred pot roast, reserving gravy.
3. Stir sour cream, reserved cooking water and meat with its gravy into onion mixture; heat to boiling. Toss noodles with meat mixture until coated in sauce. Makes about 5-1/2 cups. Sprinkle with parsley to serve.
Each serving: about 600 calories, 32 g total fat (14 g saturated), 160 mg cholesterol, 330 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g sugars, 32 g protein