Mushroom Stroganoff

Author

Nuwave

Servings

4

Category

Main Dishes

Ingredients

• 1 pkg. wide egg noodles, 8oz.
• 2T butter
• 2 medium onions, cut into 1⁄4in. slices
• 4 1⁄2c mushrooms, sliced
• 1 clove garlic, minced
• 2T all-purpose flour
• 1 vegetable bouillon cube, crumbled
• 3⁄4c water
• 1 carton sour cream, 8oz.
• Salt and black pepper, freshly ground to taste
• 1T fresh chives (optional)

Directions

1. In a large stock pot, heat water for the pasta on a stovetop.
2. Meanwhile, in large sauté pan, melt the butter on Medium-High (375°F).
3. Sauté the onions for 3–4 min. until tender, stirring occasionally.
4. Stir in the mushrooms and garlic.
5. Cook for 5 min., or until the vegetables are tender, stirring occasionally.
6. Add the flour to the mushrooms and continue to cook to remove the raw flour taste.
7. Deglaze the pan with the bouillon and water.
8. Bring everything to a simmer and lower the temperature to Medium-Low (175°F); cook for 10 min.
9. Cook the egg noodles according to package. Place the cooked egg noodles in a serving bowl.
10. Add sour cream to the mushroom sauce and season it with salt and pepper. Continue cooking for 2–3 min. to incorporate the flavors.
11. Pour the sauce over the pasta and sprinkle with chives.