Mushroom Stroganoff over Egg Noodles
Equipment
- Large pot
- Large skillet
- Wooden spoon
Ingredients
- 8 ounces egg noodles
- 1 pound cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup sour cream
- 1 teaspoon paprika
- Salt and black pepper to taste
- Chopped fresh parsley for serving
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles according to the 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 begins to soften.
- Stir in the garlic and sliced mushrooms. Cook for 6 to 7 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
- Sprinkle the flour over the mushroom mixture and stir for 1 minute to coat everything evenly.
- Pour in the vegetable broth and add the paprika. Season with salt and pepper. Bring the mixture to a gentle simmer and cook for 3 minutes until it thickens slightly.
- Remove the skillet from the heat and stir in the sour cream until the sauce is smooth.
- Divide the cooked egg noodles among four plates. Spoon the mushroom sauce over the noodles and finish with a sprinkle of chopped parsley.
Notes
Stir the sour cream in after removing the skillet from the heat to keep the sauce from separating. If the sauce thickens too much while sitting, add a splash of broth when reheating leftovers. This recipe works best with cremini mushrooms for deeper flavor, but white button mushrooms can be swapped in a pinch.
Course: Main Course
Cuisine: American
Equipment: Large pot, Large skillet, Wooden spoon
Cuisine: American
Equipment: Large pot, Large skillet, Wooden spoon