Mushroom Stroganoff

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
This cozy mushroom Stroganoff features tender mushrooms in a classic creamy sauce for a comforting meatless dinner that’s ready in 30 minutes.

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 1/2 cup sliced onion
  • 1/4 cup butter
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 1/2 teaspoon minced fresh thyme
  • Hot cooked egg noodles
  • Paprika and chopped fresh parsley

Directions

  1. In a large skillet over medium-high heat, cook mushrooms and onions in butter until tender. Add garlic; cook 1 minute longer. Remove with a slotted spoon and keep warm.
  2. Stir in flour to remaining liquid until no lumps remain. Add broth, Worcestershire sauce, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream, thyme and reserved mushroom mixture; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

Nutrition Facts

1 serving: 186 calories, 15g fat (9g saturated fat), 47mg cholesterol, 681mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 4g protein.

This veggie-forward stroganoff recipe calls for mushrooms instead of beef. It's just as savory as the meaty version. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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