Beef Stroganoff with Noodles

Nutrition Facts

Serving Size 8 OZ
Calories 747
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 31g
48%
Sat. Fat 8.7g
- - -%
Trans Fat 0.4g
Cholesterol 152.8mg
- - -%
Sodium 551.3mg
24%
Tot. Carb. 74.1g
22%
Dietary Fiber 4.1g
12%
Sugars 3.6g
   Includes 0g Added Sugars
0%
Protein 39.7g
Vitamin D - 0.9mcg - 0%
Calcium - 72.7mg - 7%
Iron - 7mg - 88%
Potassium - 634.6mg - 14%
INGREDIENTS: Egg Noodles (WATER, NOODLES (semolina, durum wheat, flour [enriched with iron (ferrous sulfate) and b vitamins (niacin, thiamin mononitrate, riboflavin, folic acid], eggs. contains: wheat, eggs), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), Beef Stroganoff (TRIMMED BEEF LOIN, WATER, FRESH MUSHROOMS, FRESH ONIONS, SOUR CREAM (cultured cream (milk), enzyme contains: milk), GLUTEN FREE VEGAN DEMI-GLACE (food starch-modified, maltodextrin, salt, palm oil, sugar, yeast extract, tomato powder, yeast extract with natural flavors, hydrolyzed corn protein, dextrose, onion powder, mushroom powder, caramel color, guar gum, natural flavors, paprika, garlic powder, citric acid, potassium chloride, disodium inosinate and disodium guanylate), GARLIC PEELED, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), BLACK PEPPER, Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER))
ALLERGENS: Milk, Eggs, Wheat, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.