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Recipe: Mushroom Stroganoff


For Stroganoff lovers… whether it’s beef, chicken or mushroom.. it’s all good… This recipe for Mushroom Stroganoff is a quick and easy meatless meal… and delicious too!

TIPS

I use mostly Portobello mushrooms.. I love the earthy flavor they have… If you’ve ever had a Portobello Burger.. you know what I mean.. they almost have a beefy flavor.

You can use an “exotic” blend of mushrooms for added flavor… substitute some of the mushrooms with them.

I use a dry white wine… Sauvignon Blanc is my wine of choice … it doesn’t have to be expensive… the current one in my cupboard is by Yellow Tail.

The alcohol cooks off and leaves a wonderful flavor behind … I highly recommend it.

I use butter .. it also adds to the flavor… be careful adjusting this recipe’s ingredients… otherwise your meal can end up bland.

I used beef broth with this.. you can also use chicken broth.. but again… I feel chicken broth just doesn’t have the same flavor punch that beef does.

You can use a vegetable broth … however.. it will change the flavor of this recipe.. vegetable broths tend to have a strong carrot flavor.. which really isn’t what this recipe is about.

This recipe only uses a half cup of sour cream.. I recommend the real deal… it is so much creamier than the lower fat ones.

Try this.. it’s delicious!






Recipe: Mushroom Stroganoff

All you need:

3 tablespoons butter
1 ½ cups chopped onions
1 large garlic clove, finely diced
1 pound Portobello mushrooms, cleaned and sliced
½ pound mushrooms, cleaned and sliced
1 cup dry white wine
2 cups beef broth, divided
2 tablespoons flour
½ cup sour cream
Salt and pepper to taste
Hot buttered noodles

All you need to do:

In a large skillet, melt the butter over medium high heat.

Add the onions and cook for about 3 minutes or until they begin to soften. Add the garlic and cook for an additional 2 minutes. Take care not to allow them to brown. If they begin to brown, lower the heat a little.

Add the mushrooms and cook until the mushrooms are soft, stirring occasionally.

Add the 1 cup of white wine.

Add 1 ½ cups of the beef broth (reserve the remaining ½ cup broth). Simmer for 10 minutes.

Meanwhile, add the 2 tablespoons of flour to the remaining ½ cup of beef broth. Stir well until all lumps disappear.

Add the flour mixture to the pan and stir well. Simmer until the mixture thickens slightly. Remove from the heat and add the sour cream. Stir until the sour cream is well blended into the mixture and the mixture is to desired thickness.

Season with salt and pepper to taste.

Serve over hot buttered noodles.

For the play by play recap....

Arghh! I'm sucha dip....I forgot to take a picture of the onions and garlic... so close your eyes and pretend you see them cooking... butter melted.. onions cooking... add the garlic... ohhh smell that aroma....that's it.. I knew you could do it..

Okay now we add the mushrooms....



They're getting soft...



In goes the wine...



Now for the beef broth...



Mix the flour and the remaining 1/2 cup beef broth... let it simmer.. let all those flavors mingle.. get to know each other... party a little...



Pour the flour mixture in ...



Give it a good stir and let it simmer...just until it thickens .. it should be a little runny still..



Off the heat it goes.... now for that sour cream.. gotta have sour cream.. yummmm... give it a good stir...



Now for those buttery noodles... and yes... we're ready...scoop some of that mushroom goodness over them... yummmmm

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