Stroganoff is a traditional Russian dish that simply includes beef and sour cream. I know that I always add onions and mushrooms to my stroganoff but this is not part of the original recipe. Traditionally, the dish is served with potato straws (considered a traditional garnish in Russia) and includes a little tomato paste and mustard. The version that most of us are familiar with would more appropriately be called “American Stroganoff.”
Here is a great vegetarian dish that a friend sent to me. Going vegetarian with a stroganoff is a great way to lighten the dish up since it traditionally calls for beef.
You Will Need:
3 tablespoons butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles or rice
Directions:
Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until the onions are softened, and more clear in appearance.
Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
You Might Also Want to Try:
Olive Garden’s Portobello Mushrooms Stuffed with Sausage