Classic Beef Stroganoff with Egg Noodles

Low Sodium Low Potassium Low Phosphorus Low Protein Nut-Free No Shellfish American Beef Pasta Dinner

Classic Beef Stroganoff with Egg Noodles

Low Sodium Low Potassium Low Phosphorus Low Protein Nut-Free No Shellfish American Beef Pasta Dinner
Serves 6 (1 serving = 10 ounces)
Prep time: 45 minutes
Total time: 50 minutes

Description

Rich and flavorful, this take on the classic ground beef stroganoff dish calls for hearty, spiced meatballs tossed in a creamy sauce with lightly buttered, herbed egg noodles. Comfort food that’s simply delish!

Directions

  1. In a large bowl, mix the first 6 ingredients and half of the black pepper. Add ground beef and mix well. Make 16 same-sized meatballs.
  2. In a large sauté pan on medium heat, cook stroganoff meatballs until browned. Slide all meatballs to one side and add oil and flour to the pan and stir until well-mixed. Add water, the remaining black pepper and bouillon, and then stir until thickened, for about 10 minutes.
  3. Turn off heat and stir in sour cream and chives, then serve over egg noodles.

Pasta:

  1. Add egg noodles to pot/large sauté pan with 2 tablespoons of water, heat and stir until warm, then turn off heat. Stir in butter, parsley and rosemary until everything is incorporated.

Nutrition Per Serving

  • Calories490 cal
  • Total Fat32 g
  • Saturated Fat11 g
  • Trans Fat1 g
  • Cholesterol120 mg
  • Sodium598 mg
  • Carbohydrates30 g
  • Protein20 g
  • Phosphorus230 mg
  • Potassium423 mg
  • Dietary Fiber1.8 g
  • Calcium56 mg

Ingredients

  • 1 cup onions, finely diced
  • 1 egg, beaten
  • 2 tablespoons French’s® Worcestershire sauce, reduced sodium
  • ¼ cup breadcrumbs
  • 1 tablespoon mayonnaise
  • 1 tablespoon tomato sauce, no salt added
  • 1 pound ground beef
  • 3 tablespoons canola oil
  • 2 tablespoons flour
  • 3 cups water
  • 1 teaspoon ground black pepper
  • 4 teaspoons Better Than Bouillon® beef, reduced sodium
  • ¼ cup sour cream
  • 2 tablespoons chives
  • ½ package of wide egg noodles (12oz package), cooked
  • 2 tablespoons butter, unsalted, cold and cubed
  • ¼ cup parsley
  • 1 tablespoon rosemary, chopped

Ingredients

  • 1 cup onions, finely diced
  • 1 egg, beaten
  • 2 tablespoons French’s® Worcestershire sauce, reduced sodium
  • ¼ cup breadcrumbs
  • 1 tablespoon mayonnaise
  • 1 tablespoon tomato sauce, no salt added
  • 1 pound ground beef
  • 3 tablespoons canola oil
  • 2 tablespoons flour
  • 3 cups water
  • 1 teaspoon ground black pepper
  • 4 teaspoons Better Than Bouillon® beef, reduced sodium
  • ¼ cup sour cream
  • 2 tablespoons chives
  • ½ package of wide egg noodles (12oz package), cooked
  • 2 tablespoons butter, unsalted, cold and cubed
  • ¼ cup parsley
  • 1 tablespoon rosemary, chopped
  • 1 cup onions, finely diced
  • 1 egg, beaten
  • 2 tablespoons French’s® Worcestershire sauce, reduced sodium
  • ¼ cup breadcrumbs
  • 1 tablespoon mayonnaise
  • 1 tablespoon tomato sauce, no salt added
  • 1 pound ground beef
  • 3 tablespoons canola oil
  • 2 tablespoons flour
  • 3 cups water
  • 1 teaspoon ground black pepper
  • 4 teaspoons Better Than Bouillon® beef, reduced sodium
  • ¼ cup sour cream
  • 2 tablespoons chives
  • ½ package of wide egg noodles (12oz package), cooked
  • 2 tablespoons butter, unsalted, cold and cubed
  • ¼ cup parsley
  • 1 tablespoon rosemary, chopped

Description

Rich and flavorful, this take on the classic ground beef stroganoff dish calls for hearty, spiced meatballs tossed in a creamy sauce with lightly buttered, herbed egg noodles. Comfort food that’s simply delish!

Directions

  1. In a large bowl, mix the first 6 ingredients and half of the black pepper. Add ground beef and mix well. Make 16 same-sized meatballs.
  2. In a large sauté pan on medium heat, cook stroganoff meatballs until browned. Slide all meatballs to one side and add oil and flour to the pan and stir until well-mixed. Add water, the remaining black pepper and bouillon, and then stir until thickened, for about 10 minutes.
  3. Turn off heat and stir in sour cream and chives, then serve over egg noodles.

Pasta:

  1. Add egg noodles to pot/large sauté pan with 2 tablespoons of water, heat and stir until warm, then turn off heat. Stir in butter, parsley and rosemary until everything is incorporated.

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