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Beef & Portobello Mushroom Stroganoff

The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (87 votes)

Our version of beef Stroganoff tops seared flank steak with a rich-tasting sauce made with a touch of cognac, reduced-fat sour cream and plenty of portobello mushrooms. Serve over whole-wheat egg noodles.



READER'S COMMENT:
"I made this with lean ground beef to make it easier. It was so delicious! "
Beef & Portobello Mushroom Stroganoff

15 Reviews for Beef & Portobello Mushroom Stroganoff

09/01/2009
Anonymous

We served this with whole wheat fusilli instead of the traditional egg noodles. It came out awesome and everyone loved it. I used vermouth instead of cognac (didn't have it.)

Bunnie, San Diego, CA

Comments
09/01/2009
Anonymous

I have been in the food service business most of my life, and this is simply awesome, period end of story. Even better the next day, and a real keeper.

Bruce, FL

Comments
09/01/2009
Anonymous

This is an awesome recipe. This will be my new stroganoff recipe. This recipe is restaurant tasting without all of the unknown of what is in it. I did not have cognac or brandy so I just omitted it. My husband asked if it had wine in it. I said NO. I also used canned mushrooms but next time I will use fresh ones.

Debra, NE

Comments
09/01/2009
Anonymous

Very easy to prepare and very nice flavor with the portobello mushrooms. I think we actually enjoyed the leftovers more as the flavor was richer. Good work!

T., Thibodaux, LA

Comments
09/01/2009
Anonymous

Very easy and tasty recipe. The portobello mushrooms have such a meaty texture that the beef could be left out for as vegetarian option.

Anonymous, MI

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