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cooking:recipes:creamy_mushroom_stroganoff [2015/09/24 00:07] (current)
hannah created
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 +====== Creamy Mushroom Stroganoff ======
  
 +<​html>​
 +<img src="​_media/​cooking:​recipes:​photo1443052404872.jpg"​ max-width: 100%  </​img>​
 +</​html>​
 +
 +^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
 +
 +=== Variations ===
 +
 +  * 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