Mushroom Stroganoff
Creamy mushroom stroganoff served over egg noodles
Noodles
Yield: 4 servings
Recipe
Ingredients
- 500g egg noodles
- 500g sliced mushrooms
- 480ml vegetable broth
- 240ml sour cream
- 60ml olive oil
- 60ml soy sauce
- 1 large onion
- 30g plain flour
- 30g tomato paste
- 10g Dijon mustard
- 10g paprika
- 2 tsp minced garlic
- to taste salt
- to taste pepper
- for garnish fresh parsley
Method
- 1. Cook egg noodles al dente; set aside.
- 2. Finely chop the onion; set aside.
- 3. Chop the parsley; set aside.
- 4. Sauté onion in olive oil over medium heat until softened.
- 5. Add garlic and mushrooms; cook until golden and softened.
- 6. Sprinkle flour over the mixture; stir and cook briefly.
- 7. Pour in vegetable broth, soy sauce, tomato paste, Dijon mustard, and paprika. Simmer over medium heat until thickened.
- 8. Stir in sour cream, season with salt and pepper. Simmer for an additional 2-3 minutes.
- 9. Serve stroganoff over cooked egg noodles, garnish with fresh parsley.