RICH & CREAMY MUSHROOM STROGANOFF
Creamy mushroom stroganoff is perfect beef substitute! This easy 30 minute creamy pasta is gonna be your new favorite.
Provided by Deborah Rainford
Categories Easy Dinners
Number Of Ingredients 9
Steps:
- Heat the oil in a nonstick skillet. Once the oil is hot, add the onion and sauté for about 5 minutes until the onion is soft and translucent. Add the garlic cloves and continue to cook for another 2 minutes.
- Add the chopped mushrooms to the pan and sauté for another 5-6 minutes until the mushrooms are soft and golden.
- Mix the paprika and mustard and add to the pan and make sure that the mushrooms are coated. Pour the stock into the pan and stir. Simmer gently for about 5 minutes. Remove the pan from the heat and stir in the sour cream.
- Mix in the chopped parsley and serve over egg noodles.
Nutrition Facts : Calories 204 kcal, Sugar 6 g, Sodium 298 mg, Fat 17 g, SaturatedFat 7 g, Carbohydrate 9 g, Fiber 2 g, Protein 5 g, Cholesterol 26 mg, UnsaturatedFat 9 g, ServingSize 1 serving
CREAMY MUSHROOM STROGANOFF
Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.
RICH AND CREAMY BEEF STROGANOFF
A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Provided by SANFRANCOOK
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
- Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
- Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
- Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g
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