Creamy Mushroom Stroganoff

Name: Creamy Mushroom Stroganoff
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lb cremini mushrooms, sliced; 3 tbsp butter; 1 yellow onion, thinly sliced; 4 garlic cloves, minced; 2 tbsp all-purpose flour; 1 tbsp tomato paste; 1 tbsp soy sauce; 1 tsp smoked paprika; 1.5 cups vegetable broth; 0.5 cup sour cream; 1 tbsp Dijon mustard; 12 oz egg noodles; 2 tbsp parsley, chopped; salt; black pepper

Serves 4 · 30 min · 15 ingredients

Browned mushrooms in a savory paprika and sour cream sauce over buttered egg noodles. Cozy and hearty, and no one asks where the beef is.

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Shared by @anika.spooned

Ingredients

1½ lbcremini mushrooms, sliced
3 tbspbutter
1yellow onion, thinly sliced
4garlic cloves, minced
2 tbspall-purpose flour
1 tbsptomato paste
1 tbspsoy sauce
1 tspsmoked paprika
1½ cupvegetable broth
½ cupsour cream
1 tbspDijon mustard
12 ozegg noodles
2 tbspparsley, chopped
salt
black pepper

Method

Cook the noodles in salted water until tender, drain and toss with 1 tbsp butter.
Melt 1 tbsp butter in a wide pan over medium-high heat. Brown the mushrooms in two batches without crowding, 6 to 8 minutes each, and set aside.
Melt the last tbsp butter and cook the onion until soft. Add the garlic, tomato paste and paprika for 1 minute.
Sprinkle in the flour and stir for 1 minute, then pour in the broth and soy sauce, scraping up the browned bits.
Return the mushrooms and simmer until the sauce coats a spoon.
⏱ 7 min
Off the heat, stir in the sour cream and mustard, season with salt and pepper and serve over the noodles with parsley.

Recipe by @anika.spooned · original post

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