Mushroom Stroganoff
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Mushroom Stroganoff
This creamy, hearty mushroom stroganoff is the answer to your mid-winter comfort food cravings. Serve as a special weeknight meal or for date night in.
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30 min
Prep Time
45 min
Total Time
6
servings Ingredients
8 ounces uncooked dried egg noodles
1 Half Stick (1/4 cup) Land O Lakes® Butter, divided
1 medium (1 cup) onion, chopped
1 pound (6 cups) sliced cremini mushrooms
2 teaspoons finely chopped fresh garlic
2 tablespoons all-purpose flour
12 teaspoon paprika
12 teaspoon kosher salt
14 teaspoon pepper
1 12 cups beef broth
1 tablespoon Worcestershire sauce
12 cup sour cream
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
How to make
-
STEP 1
Cook and drain egg noodles according to package directions.
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STEP 2
Meanwhile, melt 3 tablespoons butter in 12- or 13-inch skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 minutes. Add mushrooms and garlic; cook, stirring occasionally, 8-10 minutes or until mushrooms are lightly browned and tender. Sprinkle with flour, paprika, salt and pepper; cook, stirring occasionally, 1 minute. Add beef broth and Worcestershire sauce. Continue cooking, stirring constantly, 2-3 minutes or until mixture comes to a boil.
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STEP 3
Remove pan from heat; stir in sour cream and thyme; season with additional salt and pepper to taste.
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STEP 4
Combine remaining 1 tablespoon butter, warm noodles and 1 tablespoon parsley in bowl. Serve stroganoff sauce over buttered noodles, garnishing with additional chopped parsley as desired.
Tip #1
Full-fat Greek yogurt may be used instead of sour cream.
Tip #2
Cremini mushrooms are also sometimes called Baby Portabella mushrooms.
Tip #3
Serve with additional sour cream on the side–an extra dollop sends this over the top!
290 Calories
13 Fat (g)
80 Cholesterol (mg)
390 Sodium (mg)
36 Carbohydrates (g)
1 Dietary Fiber
9 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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