Crab and Mushroom Stroganoff |
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Prep Time: 40 Minutes Cook Time: 38 Minutes |
Ready In: 78 Minutes Servings: 8 |
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Crabmeat in a rich cream sauce with noodles. Ingredients:
2 tablespoons vegetable oil |
1/2 cup finely diced yellow onion |
1/2 cup finely diced red bell pepper |
2 garlic cloves, minced |
8 ounces mushrooms, sliced |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1 cup chicken stock or 1 cup chicken broth |
3 tablespoons dry white wine |
1/4 teaspoon dried dill weed |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
2 drops tabasco sauce (or to taste) |
1 cup light sour cream |
3/4 lb crabmeat, flaked and picked over |
8 ounces spinach noodles or 8 ounces plain noodles, cooked and drained |
Directions:
1. In a saucepan over medium heat, warm the oil.
2. Add in the onion, bell pepper, garlic, and mushrooms; stir/saute for about 5 minutes or until tender.
3. Transfer to a 2 1/2 quart casserole dish that has been sprayed with nonstick cooking spray.
4. Melt the butter in the same saucepan.
5. Stir in the flour; continue stirring until bubbly.
6. Add in stock, wine, and seasonings; bring to a boil, stirring constantly for about 2-3 minutes or until thickened.
7. Remove from heat.
8. Stir in sour cream and crabmeat.
9. Add mixture to casserole dish along with noodles; stir to mix well.
10. Bake in a 350 degree oven for 30 minutes or until bubbly, stirring once.
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