Creamy Mushroom Stroganoff over Egg Noodles
Equipment
- Large skillet
- Large pot
- Wooden spoon
Ingredients
- 12 oz egg noodles
- 1 lb mushrooms, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups vegetable broth
- 1/2 cup sour cream
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the sliced mushrooms and cook for 6 to 8 minutes until they release their liquid and start to brown.
- Add the minced garlic and cook for 1 minute more.
- Sprinkle the flour and paprika over the mushroom mixture. Stir well and cook for 1 minute to remove the raw flour taste.
- Slowly pour in the vegetable broth while stirring to avoid lumps. Simmer for 4 minutes until the sauce thickens.
- Remove the skillet from the heat and stir in the sour cream until smooth. Season with salt and black pepper.
- Divide the cooked egg noodles among four plates and spoon the mushroom sauce over the top. Sprinkle with chopped parsley before serving.
Notes
Cook the mushrooms in a single layer as much as possible so they brown instead of steaming, which builds better flavor in the sauce. Leftovers reheat well with a splash of broth to loosen the sauce. If you want to stretch the recipe even further, add a can of drained white beans during the simmering step.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Large pot, Wooden spoon
Cuisine: American
Equipment: Large skillet, Large pot, Wooden spoon