Approximate values estimated by AI
Quick Mushroom Stroganoff
75% authentic · International
A simplified and faster version of Mushroom Stroganoff, perfect for weeknights, using pre-sliced mushrooms and a quicker sauce base.
Ingredients
- Mushrooms (pre-sliced cremini)12 oz
- Onion1 medium
- Garlic2 cloves
- Olive oil2 tbsp
- All-purpose flour1.5 tbsp
- Vegetable or beef broth1.5 cups
- Sour cream3/4 cup
- Worcestershire sauce1 tsp
- Wide egg noodles8 oz
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
Steps
- 1
Cook egg noodles according to package directions. Drain and set aside.
- 2
Finely chop onion and mince garlic. Slice mushrooms if not pre-sliced.
- 3
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 4 minutes. Add mushrooms and cook until browned and tender, about 7-10 minutes.
- 4
Add garlic and cook for 1 minute until fragrant.
- 5
Sprinkle flour over the mushroom mixture and stir for 1 minute.
- 6
Gradually whisk in broth until smooth. Bring to a simmer, stirring constantly.
- 7
Reduce heat to low. Stir in sour cream and Worcestershire sauce. Do not boil.
- 8
Season with salt and pepper to taste. Heat through gently for about 3 minutes.
- 9
Serve stroganoff over cooked egg noodles. Garnish with fresh dill.
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