Mushroom Stroganoff


Grocery List

  • 2 tbsp vegetable oil , divided
  • 1 large onion, sliced
  • 2 1/2 cup mushrooms , sliced
  • 3 tbsp butter
  • 2 tbsp flour 
  • 2 cups / 500 ml beef broth or mushroom stock (or whatever stock you have on hand)
  • 1 tbsp Dijon mustard
  • 150 ml / 2/3 cup sour cream / yogurt
  • Salt and pepper

How to make it

  • Turn heat to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden.
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
  • Simmer for 1 minute, then remove from stove immediately. (Note 4)
  • Serve over pasta or egg noodles, sprinkled with fresh herbs if desired

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