Mushroom Stroganoff
Course
Main Course
Servings
Prep Time
6
Servings
10
Minutes
Cook Time
Passive Time
30
Minutes
40
Minutes
Servings
Prep Time
6
Servings
10
Minutes
Cook Time
Passive Time
30
Minutes
40
Minutes
Ingredients
1
pound
mushrooms
sliced
2
tablespoons
oil
1
large
onions
diced
2
cloves
garlic
chopped
1/4
cup
all-purpose flour
3
cups
vegetable broth
2
teaspoons
Worcestershire sauce
1
teaspoon
mustard
1
teaspoon
paprika
1/2
cup
Greek yogurt
1
package
egg noodles
Instructions
In a large skillet, over medium-high heat, add 1 tablespoon oil and onions and cook for 5 minutes, stirring occasionally.
Add remaining 1 tablespoon oil to pan and put back on medium high heat.
Add mushrooms and garlic until tender.
Sprinkle flour over the cooked vegetables in the skillet and stir for one minute.
Turn the heat to low and slowly stir in the broth. Bring mixture to simmer.
Once sauce is thick, add Worcestershire sauce, mustard, paprika, and sour cream.
Cook on low for 5-10 more minutes.
Serve over hot cooked egg noodles.
Recipe Notes
Serving Size: None Given