STROGANOFF SAUCE RECIPES

STROGANOFF SAUCE FOR MEATBALLS RECIPE - FOOD.COM

Stroganoff Sauce for Meatballs Recipe - Food.com image

Make and share this Stroganoff Sauce for Meatballs recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 cup fresh mushrooms
1 small onion, chopped
2 tablespoons flour
3 cups water
2 teaspoons beef bouillon powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 cup sour cream

Steps:

Melt butter in frying pan.
Add mushroom and onions and sauté until soft.
Stir in flour and water.
Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
Add meatballs and simmer until heated through.
To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

Nutrition Facts : Calories 326.2, FatContent 28.8, SaturatedFatContent 16.9, CholesterolContent 75.1, SodiumContent 751.3, CarbohydrateContent 14.4, FiberContent 1.5, SugarContent 6.3, ProteinContent 4.9

MUSHROOM STROGANOFF RECIPE - BBC GOOD FOOD

Mushroom stroganoff recipe - BBC Good Food image

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Provided by Lucy Netherton

Categories Dinner, Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 tsp olive oil
1 onion, finely chopped
1 tbsp sweet paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley, roughly chopped
250g pouch cooked wild rice

Steps:

Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Nutrition Facts : Calories 329 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.7 milligram of sodium

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