CooknCents

Tonight’s dinner was a lovely Portobello and Beef Stroganoff.

 

 

 

Portobello and Beef Stroganoff

1/2 Package (4 servings) Whole Wheat Pasta (I used Rotini)
1 lb Lean Ground Beef
2 Tbs flour
1/2 large onion, chopped
Tbs extra virgin olive oil
8 oz package portobello mushrooms, chopped
1/4 tsp sea salt
1/4 tsp ground pepper
1/2 tsp Thyme
16 oz low sodium beef-broth
1/4 cup sour cream
about a tablespoon chopped green onion

1. Boil pasta according to package directions.  Meanwhile brown ground beef in a large skillet, stir in flour and set aside.  In a separate large skillet, over medium heat, saute mushrooms and onion in oil until soft.  Add ground beef to vegetable skillet, season with salt, pepper and thyme. Stir in beef broth and simmer until liquid starts to thicken.   Reduce heat to low, stir in sour cream and green onion.  Mix in pasta and serve.

Servings: 6

10 WW points

Nutrition Facts
Serving size: 1/6 of a recipe (10.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 384.38
Calories From Fat (49%) 188.92
% Daily Value
Total Fat 20.68g 32%
Saturated Fat 7.9g 40%
Cholesterol 61.68mg 21%
Sodium 1257.83mg 52%  (doesn’t reflect that I used low-sodium broth)
Potassium 435.48mg 12%
Total Carbohydrates 29.85g 10%
Fiber 4.97g 20%
Sugar 2.3g
Protein 21.06g 42%