TOMATO-VEGETABLE STROGANOFF
Whether you're highlighting veggies or hiding them, your family will enjoy this quick one-dish meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until brown; drain.
- Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling. Stir in uncooked Pasta.
- Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 55 mg, Fiber 3 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 11 g, TransFat 1 1/2 g
VEGETABLE BEEF STROGANOFF
Veggie lovers rejoice! Our beef stroganoff recipe gives equal star power to vegetables. Add more than three cups of your favorites and let 'em shine!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Brown steak with onion in hot oil in large skillet, stirring frequently.
- Add water, bouillon cubes, noodles and vegetables. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.
- Stir in sour cream; cook an additional 2 minutes, stirring occasionally.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 6 g, Protein 21 g
VEGGIE STROGANOFF
The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 28m
Yield 4
Number Of Ingredients 13
Steps:
- In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
- Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
- Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
- Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
- Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.
Nutrition Facts : Calories 457.2 calories, Carbohydrate 52.8 g, Cholesterol 58.3 mg, Fat 17.5 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 3.6 g, Sodium 522.5 mg, Sugar 4.2 g
BEEF AND VEGETABLE STROGANOFF-TOPPED POTATO
Dinner for two? A can of Progresso™ Light soup creates the sauce for a one-dish dinner that's ready in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning once, until tender. Cover; let stand covered 5 minutes.
- Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.
- Stir in soup. Heat to boiling. Cook uncovered over high heat 7 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.
- To serve, place 1/2 potato on each serving plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tablespoon parsley.
Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g
VEGETABLE STROGANOFF
There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good.
Provided by breezermom
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
- Start the water for your linguine, and cook the linguine to the package directions.
- While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
- Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
- Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 448.4, Fat 17.8, SaturatedFat 10.4, Cholesterol 52.4, Sodium 269.8, Carbohydrate 54.9, Fiber 3.8, Sugar 5.2, Protein 18
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