Onion Mushroom Stroganoff Dish (Print Version)

Rich onions and mushrooms cooked creamy, served warm over tender egg noodles for a comforting dinner.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large yellow onions, thinly sliced
04 - 1 pound cremini or button mushrooms, sliced
05 - 2 garlic cloves, minced

→ Sauce

06 - 1 tablespoon all-purpose flour
07 - 1 teaspoon sweet paprika
08 - 1/2 cup dry white wine or vegetable broth
09 - 1 cup vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 teaspoon Dijon mustard
12 - 1/2 cup sour cream
13 - Salt and freshly ground black pepper to taste

→ Pasta

14 - 10 ounces wide egg noodles
15 - Salt for pasta water

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until tender. Drain and set aside.
02 - While noodles cook, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sauté for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
03 - Add sliced mushrooms and cook for 7 to 8 minutes, stirring occasionally, until mushrooms are browned and most liquid has evaporated.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour and paprika over the vegetables. Stir well and cook for 1 minute to eliminate the raw flour taste.
06 - Pour in white wine or additional broth, scraping any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 to 3 minutes until slightly reduced.
07 - Add vegetable broth, soy sauce, and Dijon mustard. Stir well, bring to a gentle simmer, and cook for 4 to 5 minutes until the sauce thickens slightly.
08 - Reduce heat to low. Stir in sour cream until smooth and heated through, avoiding boiling. Season to taste with salt and pepper.
09 - Serve stroganoff immediately over egg noodles. Garnish with chopped fresh parsley.

# Additional Tips::

01 -
  • It tastes like restaurant-quality comfort food but comes together in under 45 minutes, even on nights when you're exhausted.
  • The sour cream makes the sauce feel luxurious and creamy without any meat, so nobody at the table misses it.
  • You probably have most of these ingredients already, and it costs a fraction of ordering takeout.
02 -
  • Never boil sour cream once it's in the pan, the heat breaks it and turns it grainy and separated, so keep that heat low and gentle.
  • If your mushrooms release a lot of liquid, don't skip that step of waiting for it to evaporate, that's when their flavor concentrates and becomes rich.
  • Taste the sauce before serving because salt levels vary in broths and soy sauce, you might need more than you think or less depending on what you used.
03 -
  • Don't walk away while the mushrooms cook, they brown faster than you think and you don't want to miss the moment they're golden but not burnt.
  • Cook the noodles until they're tender but still have a tiny bit of bite, since they'll soften more in the warm sauce.
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