Mixed-Mushroom Stroganoff

Looking for a meatless dinner? Then check out this mushroom stroganoff that is ready in 25 minutes – perfect if you love Russian cuisine. MORE+ LESS-

By Betty Crocker Kitchens

October 26, 2010

1/4

cup margarine or butter

cloves garlic, finely chopped

large onion, sliced and separated into rings

pound assorted mushrooms (such as button, crimini, oyster and portabella), sliced

tablespoon chopped fresh parsley

teaspoon dried sage leaves

1/2

teaspoon salt

cup vegetable or chicken broth

tablespoons Gold Medal™ all-purpose flour

cup sour cream

cups hot cooked egg noodles

Chopped fresh parsley

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1

Melt margarine in 12-inch skillet over medium-high heat. Cook garlic, onion and mushrooms in margarine, stirring occasionally, until vegetables are tender. Stir in 1 tablespoon parsley, the sage and salt.
2

Mix broth and flour; stir into mushroom mixture. Heat to boiling. Boil, stirring constantly, until thickened; reduce heat to low.
3

Stir in sour cream (do not boil). Serve over noodles. Sprinkle with parsley.

Serve-with This meatless stroganoff is just as hearty as its beef counterpart because of the mushrooms. Serve it with a green salad full of lots of crunchy vegetables and some hearty whole-grain bread.
This dish is named after the 19th-century Russian diplomat Count Paul Stroganov and is traditionally made with thin slices of beef tenderloin.