Flounder stroganoff
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flounder fillets |
| 1 | teaspoon | Salt |
| ½ | cup | Mushrooms, sliced |
| ⅓ | cup | Margarine |
| 2 | tablespoons | Parsley, chopped |
| ⅛ | teaspoon | Garlic powder |
| 8 | ounces | Noodles, cooked, drained |
| ½ | cup | All purpose flour |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Onion, chopped |
| 1 | cup | Tomato juice |
| ½ | teaspoon | Prepared mustard |
| ⅓ | cup | Sour cream |
| 6 | slices | Crisp cooked bacon |
Directions
Cut fish into chunks. Combine flour, salt, and pepper. Roll chunks in flour mixture. In a large frypan, cook fish, mushrooms and onions in margarine until fish are light brown and vegetables are tender.
reduce heat and stir in tomato juice, parsley, mustard and garlic powder. Simmer until sauce thickens slightly, about 5 to 10 minutes.
Remove from heat and stir in sour cream. Spoon mixture over hot noodles. Crumble bacon on top.