This dish takes the rich flavours of beef Stroganoff and transforms them into an easy one-pan soup.
- Prep time 25 minutes
- Total time 25 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add beef and mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.
Stir in mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute. Add broth, noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes. Stir in peas and sour cream; cook until heated through, about 1 minute. Sprinkle with parsley.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 721 mg
- Sugars 4 g
- Protein 21 g
- Calories 289
- Total fat 16 g
- Potassium 543 mg
- Cholesterol 58 mg
- Saturated fat 6 g
- Total carbohydrate 16 g
%RDI
- Iron 19
- Folate 12
- Calcium 7
- Vitamin A 48
- Vitamin C 8
