|
Halibut Stroganoff
|
Makes 4 servings
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready in: 40 Minutes
|
This is one of David's favorite recipes. He ate the leftovers for days
|
|
|
Ingredients
|
|
|
|
|
|
1 package egg noodles
|
|
1/4 cup butter
|
|
1/2 onion, minced
|
|
1/4 teaspoon garlic powder
|
|
2 tablespoons chopped garlic (or as much as you can stand)
|
|
2 tablespoons all-purpose flour
|
|
1 pound fresh mushrooms, sliced
|
|
1 (10.75 ounce) can condensed cream of mushroom soup
|
|
1 pound halibut, cut to 1" cubes
|
|
1 cup reduced fat sour cream
|
|
1 teaspoon salt
|
|
1/4 teaspoon ground black pepper
|
|
2 tablespoons chopped fresh parsley
|
|
|
Directions
|
|
1
|
In a large pot of salted boiling water add Halibut chunks, cook until flaky throughout. This will take LESS than 3 minutes. Drain in collander and run cold water over fish to stop cooking. DO NOT over cook the fish. Flake the chunks out.
|
|
2
|
In a large pot of salted water boil egg noodles until al dente. Drain well.
|
|
3
|
In a large saucepan over medium-high heat saute butter, onion, chopped garlic and garlic salt until onions are soft. Add flour and mushrooms. Cook 5 minutes.
|
|
4
|
Add mushroom soup to saucepan, simmer uncovered 10 minutes.
|
|
5
|
Add cooked halibut and stir in sour cream. Heat through. Season with salt and pepper. Serve sauce over egg noodles, sprinkle parsley on top. Serve hot.
|
|
|
|
|
