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A Cooking Adventure with Thom

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Thom Hackett

Serves:  4





8 ounces "no-yolk" noodles
6 ounces packaged, pre-sliced mushrooms (about 2 cups)
1 pound 93% lean ground beef
cup nonfat sour cream
1 medium onion, coarsely chopped
2 cloves garlic, chopped
teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
cups reduced-sodium, fat-free beef broth
2 teaspoons Worcestershire sauce

Cooking Method

Bring a 4-quart pot of water to a rolling boil, and cook the noodles according to package directions.


While the water is heating up...

  • Coat a 12-inch nonstick skillet with cooking spray.

  • Preheat skillet over medium-high heat.

  • Add the mushrooms, onion, and garlic, and cook, stirring frequently, for about 7 minutes, or until the onion is soft and the mushrooms are lightly browned.

  • Transfer the mixture to a bowl and set aside.

Place the beef in the skillet.

  • Cook over medium-high heat, stirring constantly to crumble, for about 4 minutes, or until no pink remains.

  • Drain off any excess fat.

  • Stir the mushroom mixture into the beef.

  • Sprinkle with the black pepper and flour, and cook, stirring constantly, for 2 minutes.

  • Stir the broth into the beef, and bring to a boil.

  • Cook, stirring frequently, for 3 to 4 minutes, or until the mixture has thickened.

  • Stir in the Worcestershire sauce.

  • Reduce the heat under the skillet to low, and wait until the mixture is no longer boiling.

  • Slowly stir in the sour cream, and heat for a minute or 2, or just until hot.

Drain the noodles well.

  • Divide among individual serving plates.

  • Top with the Stroganoff.

Serve immediately.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183