Seafood Stroganoff


A unique deep sea bounty -- fish chunks in a light tomato sauce served over the goodness of piping hot egg noodles.


Cut fish into 1-inch chunks. Combine flour, salt and pepper. Roll fish in flour mixture. In a large skillet cook fish, mushrooms and onion in margarine until fish are lightly browned on both sides and vegetables are tender. Reduce heat and stir in tomato juice, parsley, mustard and garlic powder. Simmer for 5 minutes or until sauce thickens. Remove from heat and stir in sour cream. Spoon mixture over hot noodles. Crumble bacon over the top. Makes 6 servings. Approximately 477 calories per serving with noodles.

2 pounds fish steaks or fillets
cup flour
1 teaspoon salt
teaspoon pepper
cup sliced fresh mushrooms
3 tablespoons chopped onion
1/3 cup margarine or butter
1 cup tomato juice
2 tablespoons chopped fresh parsley
teaspoon prepared mustard
1/8 teaspoon garlic powder
1/3 cup sour cream
6 servings seasoned, cooked, drained noodles
6 slices crisp cooked bacon

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