Eastern European Dinner Weeknight Comfort Food

Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 300 g egg noodles; 500 g cremini mushroom, sliced; 1 each yellow onion, finely chopped; 3 each garlic, minced; 30 g unsalted butter, divided; 1 tbsp olive oil; 2 tbsp all-purpose flour; 500 ml beef stock; 200 g sour cream, at room temperature; 1 tbsp dijon mustard; 1 tsp worcestershire sauce; 2 tbsp parsley, chopped; 1 tsp kosher salt, plus more to taste; 0.5 tsp black pepper, freshly ground

A rich and creamy Russian classic made with hearty mushrooms, tender egg noodles, and a tangy sour cream sauce. This vegetarian version is comforting, satisfying, and perfect for a weeknight dinner.

⏱ 15 min prep · 30 min cook · easy

Servings

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Ingredients

300 g egg noodles
500 g cremini mushroom sliced
1 yellow onion finely chopped
3 garlic minced
30 g unsalted butter divided
15 ml olive oil
30 ml all-purpose flour
500 ml beef stock
200 g sour cream at room temperature
15 ml dijon mustard
5 ml worcestershire sauce
30 ml parsley chopped
5 ml kosher salt plus more to taste
2 ml black pepper freshly ground

Nutritionper serving (4 total: 2190 kcal)

Calories	550
Protein	18g
Fat	23g
Carbs	68g
Fiber	5g
Sugar	6g
Sodium	1180mg

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Method

1
Boiling
Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
⏲ 8 min
2
Sautéing
While the noodles cook, heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until they release moisture and start to brown.
⏲ 4 min
3
Sautéing
Add the remaining butter, chopped onion, and a pinch of salt. Sauté for 4-5 minutes until the onion is soft and translucent, and the mushrooms are deeply golden.
⏲ 5 min
4
Sautéing
Add the minced garlic and cook for 30 seconds until fragrant, then stir in the flour. Cook for 1 minute, stirring constantly, to make a roux.
⏲ 1 min 30s
5
Simmering
Slowly pour in the beef stock while stirring, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5-6 minutes until the sauce thickens slightly.
⏲ 6 min
6
Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Stir gently until the sauce is smooth and creamy. Do not boil.
⏲ 2 min
7
Season with salt and pepper to taste. Add the cooked egg noodles to the skillet and toss gently until well coated with the sauce. Let warm through for 1 minute.
⏲ 1 min
8
Remove from heat and garnish with fresh chopped parsley. Serve hot.