Lentil & Hamburger Stroganoff – Lentils.org

Lentil & Hamburger Stroganoff

  By lentilsorg  ,   

September 6, 2016

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  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 4
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Directions

  1. Heat oil in a Dutch oven over medium-high heat. Add ground beef and cook for 5-7 minutes until browned.
  2. Stir in mushrooms, onion, garlic, thyme, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released most of their liquid.
  3. Stir in cooked lentils and white wine. Let simmer for 3 minutes.
  4. Reduce heat to low, stir in parsley, sour cream, and stock. Cook for 3 minutes, just until the sour cream is warmed through. Be careful not to boil the sauce or it could curdle.
  5. Serve with hot buttered egg noodles and garnish with more parsley.

Ingredients

1 Tbsp (15 mL) olive oil

1/2 lb (250 g) lean ground beef

3 cups (750 mL) sliced button mushrooms

1 onion, diced

2 garlic cloves, minced

1/2 tsp (2 mL) dried thyme

1/2 tsp (2 mL) paprika

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

2 cups (500 mL) cooked green lentils

1/3 cup (75 mL) white wine (or beef stock, chicken stock, or water)

1 cup (250 mL) chopped parsley, plus more for garnish

1 cup (250 mL) sour cream

2/3 cup (150 mL) beef or chicken stock

as needed, cooked egg noodles

00:00

Nutrition Facts

Serving Size1 1/2 cups
Calories370
Sodium380 mg
Potassium722 mg
Protein26 g
Cholesterol70 mg
Sugar6 g
Total Fat17 g
Saturated Fat8 g
Total Carbohydrates28 g
Dietary Fiber10 g