Yummy! My Mom used to make beef stroganoff when I was a kid and of course I would pick out all the meat and give it to my brother (John was always willing to eat my share of meat). I created a vegetarian alternative so I could keep enjoying. I serve it over some egg noodles (it’s the way my Mom did it), but you could serve it over any thick pasta. So, here you go!
Mushroom Stroganoff
What you’ll need:
1 package Egg Noodles
1 1/2 lb. cremini or button mushrooms, cleaned and sliced
1/2 medium onion, diced
4 cloves garlic, chopped
Olive Oil
1 8-oz. carton of Fat Free Sour Cream (you can use regular, but “Fat Free” is the only one vegetarian)
2 Tbsp. Flour
1 tsp. Paprika
1 cup vegetable broth
Italian Parsley, chopped
Beef (optional)
What you’ll do:
In a large pan, saute in some olive oil, mushrooms, onions and garlic. Cook on medium-low to low heat. (you don’t want to cook mushrooms too fast) After they are soft. Remove the mushroom mix from the pan using a slotted spoon to leave the remaining “juice”, place in a bowl and set aside. Remove the pan from the heat and add the sour cream, flour, broth and paprika. Whisk all together. When smooth, add the mushrooms back to the pan along with a handful of chopped parsley. Simmer another minute to reheat everything. Serve over warm pasta : )
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