Mushroom Stroganoff

Give the mushrooms enough room to brown before you add liquid. Sour cream goes in off the boil so the sauce stays smooth. Egg noodles are the usual base, but any wide noodle works.

Ingredients

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• 12 oz egg noodles
• 2 tbsp butter or olive oil
• 1 onion, sliced
• 1 lb mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp paprika
• 1 tbsp all-purpose flour
• 1 1/2 cups low-sodium vegetable broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• Salt and black pepper
• Chopped parsley

How to make it

1. Cook the noodles in salted water until tender. Drain them.
2. Heat the butter in a large skillet over medium-high heat. Cook the onion and mushrooms for 8 minutes, until the mushrooms are browned.
3. Add the garlic and paprika for 30 seconds. Sprinkle on the flour and stir for 1 minute.
4. Pour in the broth and simmer for 4 minutes, until slightly thick.
5. Take the pan off the heat. Stir in the sour cream and Dijon. Season with salt and pepper.
6. Serve over the noodles with parsley.

Substitutions

• Greek yogurt can replace sour cream if you stir it in off the heat.
• Wide pasta can replace egg noodles.
• A gluten-free flour blend can replace the all-purpose flour for thickening.

Storage

Refrigerate sauce and noodles for up to 3 days. Reheat the sauce gently and loosen it with a splash of broth. Warm the noodles separately.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.