Creamy Mushroom Stroganoff

Information Nutrition per serving
10 minutes prep 378kcal
25 minutes active 20g fat
Makes 3 servings 8g protein
Ingredients Method
3 tablespoons butter 1. In a large skillet, melt butter over medium high heat. Bring a large pot of water to boil.
1 medium shallot 2. Sautรฉ shallot and mushrooms together until soft, and shallot is beginning to brown. By now, water in pot should be boiling - add egg noodles and cook until al dente.
1 quart (about 2 cups) crimini mushrooms 3. Sprinkle flour over mushrooms and shallot. Stir regularly, until flour is no longer white.
2 tablespoons all purpose flour 4. Add wine to skillet and stir quickly until all liquid is gone and a thick paste remains. Slowly stir in beef broth and stir well to combine.
1/2 cup dry table wine 5. Cover, reduce to low heat, and allow to simmer for 20 minutes.
1 1/2 cups beef broth 7. Remove from heat and stir in sour cream.
1/2 cup sour cream 8. Serve with egg noodles.
3 cups dry egg noodles

Serving Suggestions

  • This is a rather hearty dish that does well on it's own, although fall vegetables tend to work well with it - Brussels sprouts, carrots, and the like
  • A thick crusty bread is nice to serve on the table, as the sauce is often too good to resist leaving behind


  • Red wine can be used in place of white for an entirely different flavor
  • To bulk up the meal, cut up a chuck roast and brown it before the mushrooms and shallots; allow the whole thing to simmer for 40 minutes