Mushroom Stroganoff

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I have made a variety of Beef Stroganoff recipes over the years.  In fact, it is one of the first recipes I remember trying early in my marriage that seemed fancy when I was cooking for guests. I think that although it became popular in the U.S. in the 1950’s, until I made it the first time I had never eaten it before and loved it from first taste. Our family has always loved buttered noodles as a side; we like mushrooms, so I am not sure why I never just left out the meat.  But I tried this recently and it will be my favorite way to make Stroganoff now.  It also has the benefit of being much simpler to prepare and fairly low in calories, if not carbs!

Granmary’s Mushroom Stroganoff

2 Tablespoons butter

1 onion, chopped

2 tbsp  flour

2 cups chicken stock

2 Tablespoons Worcestershire sauce

1 Tablespoon tomato paste (I keep a tube of tomato paste in the refrigerator for recipes which only need a small amount.)

16 ounces sliced baby Bella mushrooms

1/2 teaspoon dried thyme (I use Penzey’s French Thyme)

sea salt and black pepper to taste

2 Tablespoons white wine or sherry

2 Tablespoons sour cream

8 ounces uncooked thick, yolkless egg noodles:

Optional:  parsley and shaved Parmesan for topping
Bring a pot of water to boil, add 2 teaspoons salt, then add noodles.  Cook according to package directions, minus a minute or two.  Under-cooking them allows for adding to the sauce to finish cooking. Drain noodles in colander and set aside until sauce is ready.

While heating water and cooking noodles, in  a large saucier or skillet, melt butter and add onions. . Cook 2 – 3 minutes, then add flour, stirring with a wooden spoon for about 30 seconds. Then gradually add chicken stock, Worcestershire sauce, and tomato paste, stirring to keep mixture smooth as it begins to thicken. Keep stirring and add mushrooms, thyme, salt and pepper. Stir continuously, simmering for at least 5 minutes or until thickened and bubbling.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire, mushrooms, thyme, salt and pepper. Stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.  Add wine or sherry, stir, and continue cooking for 3 minutes longer. Remove from heat and stir in sour cream and noodles. Garnish with parsley and shaved Parmesan if desired.

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