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Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 3 1/2 cups uncooked medium egg noodles; 5 packages (4 oz each) fresh gourmet-blend mushrooms; 1 large onion, coarsely chopped (1 cup); 3 tablespoons Gold Medal™ all-purpose flour; 1 1/2 cups low-fat (1%) milk; 3 tablespoons dry sherry, white wine or vegetable broth; 1 tablespoon light stick butter, melted; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/2 cup fat-free sour cream; Finely chopped chives, if desired

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Prep 15 min
Total 15 min
Servings 4

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Looking for a classic French dinner? Then check out this delicious noodles and mushroom stroganoff made using Gold Medal® all-purpose flour – ready in 15 minutes.

By Betty Crocker Kitchens

Updated Feb 13, 2012

Ingredients

3 1/2 cups uncooked medium egg noodles
5 packages (4 oz each) fresh gourmet-blend mushrooms
1 large onion, coarsely chopped (1 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups low-fat (1%) milk
3 tablespoons dry sherry, white wine or vegetable broth
1 tablespoon light stick butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup fat-free sour cream
Finely chopped chives, if desired

Make With

Gold Medal Flour

Steps

1

Cook noodles as directed on package, omitting salt and oil; drain.
2

Generously spray 5- to 6-quart Dutch oven with butter-flavor cooking spray; heat over high heat. Add mushrooms and onion; cook 10 minutes, stirring frequently, until vegetables are golden brown.
3

Meanwhile, place flour in medium bowl. Gradually beat in milk with wire whisk until smooth. Beat in sherry, butter, salt and pepper. Pour cooked mushroom mixture into large bowl. Gradually add milk mixture to hot Dutch oven, stirring with wire whisk. Cook 3 minutes, stirring constantly with whisk, until slightly thickened.
4

Stir sauce and noodles into mushroom mixture. Stir in sour cream. Sprinkle with chives.