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Mushroom Stroganoff

Mushroom Stroganoff

Lily Coleman
This cozy mushroom Stroganoff features tender mushrooms in a classic creamy sauce for a comforting meatless dinner that’s ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Vegetarian
Servings 6
Calories 186 kcal

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

Instructions
 

  • 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.
  • 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.