Creamy Mushroom Stroganoff
Ingredients
The pasta
The sauce
-
1
lb
fresh white mushrooms
-
2
cups
beef broth
-
1
medium
sweet onion
-
3
tbsp
butter
-
2
tsp
minced garlic
-
10
oz
cream of mushroom
-
1
tbsp
Worcestershire sauce
-
¼
cup
sour cream
-
2
tbsp
all-purpose flour
-
2
tsp
oregano
-
1½
tsp
ground thyme
-
1
tsp
paprika
-
1
tsp
garlic powder
-
2
tsp
black pepper
-
1
tsp
Himalayan salt
Instructions
- Boil the egg noodles according to package instructions, then drain and set aside.
- Chop the onion into small pieces.
- Heat a cooking pan over medium-low heat, then add butter and minced garlic.
- Add flour to the pan and stir until it begins to bind, then add the onions and cook until translucent.
- Add the mushrooms and spread the seasonings evenly over them, cooking for 5 minutes.
- Add the beef broth, Worcestershire sauce, and cream of mushroom to the pan, cover, and cook for 10 minutes.
- Fold in the sour cream and stir until blended.
- Finally, fold the egg noodles into the mushroom stroganoff sauce.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
8.1g
Total carbohydrates
15.2g
Total protein
5.5g
Sodium
365mg
Cholesterol
23mg
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