Eastern European 30 min

Creamy Mushroom Stroganoff

Name: Creamy Mushroom Stroganoff
Total time: 30 min
Yield: 2 servings
Cuisine: Eastern European
Ingredients: 1.5 lbs cremini mushrooms, sliced; 12 oz egg noodles; 1 medium onion, diced; 4 cloves garlic, minced; 1 cup vegetable broth; 1 cup sour cream; 2 tablespoons all-purpose flour; 2 tablespoons butter; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon smoked paprika; Salt and black pepper to taste; Fresh dill or parsley for garnish

vegetariancomfort-food

Ingredientsfor 2

480

Cal

16g

Protein

68g

Carbs

16g

Fat

11.5 lbs cremini mushrooms, sliced
212 oz egg noodles
31 medium onion, diced
44 cloves garlic, minced
51 cup vegetable broth
61 cup sour cream
72 tablespoons all-purpose flour
82 tablespoons butter
91 tablespoon Worcestershire sauce
101 teaspoon Dijon mustard
111 teaspoon smoked paprika
12Salt and black pepper to taste
13Fresh dill or parsley for garnish

Order ingredients on Instacart

Instructions

1
Cook egg noodles in heavily salted boiling water according to package directions until al dente. Reserve ½ cup pasta water before draining.
2
Melt butter in a large skillet over medium-high heat. Add onion and cook 4–5 minutes until softened and golden. Add garlic and cook 1 minute. Add sliced mushrooms in a single layer and resist the urge to stir — let them cook undisturbed for 3–4 minutes until deeply golden brown. Then stir and cook another 3–4 minutes until all moisture has evaporated and mushrooms are caramelized.
3
Sprinkle flour over the mushrooms and stir to coat, cooking 1 minute to eliminate the raw flour taste. Pour in vegetable broth and Worcestershire sauce, scraping up any browned bits from the pan. Bring to a simmer and cook 3–4 minutes until slightly thickened.
4
Remove pan from heat and stir in sour cream and Dijon mustard — removing from heat prevents the sour cream from curdling. Season generously with smoked paprika, salt, and pepper. If the sauce is too thick, add a splash of the reserved pasta water. Toss with cooked egg noodles and garnish with fresh dill.