Mushroom Stroganoff

Beef stroganoff was my favorite dinner growing up, and my very favorite part of that dinner was picking out all of the mushrooms in the sauce for myself. Now that I’m an adult and mainly a vegetarian, I decided to update the classic that my Grandma found on the back of a bag of egg noodles sometime in the 1950s. There are two ingredients that you won’t find in other stroganoff recipes that make this take on it completely different.

Mushroom Stroganoff
• 2 Tbsp butter
• 1/2 C minced onion
• 1 clove minced garlic
• salt and pepper
• 2 C sliced mushrooms (I like portobellos)
• 1 C vegetable broth
• 1 Tbsp vinegar
• 4 oz tomato paste
• 1/2 C sour cream
• 1 bag wide egg noodles

In a pan melt butter and sauté mushrooms, onion, and garlic. Add a few dashes of salt and pepper. Cook until mushrooms and onions soften and begin to turn translucent. (About 8 minutes.) Stir in vegetable broth, vinegar, and tomato paste. Simmer uncovered for 10 minutes. Stir in sour cream and simmer for 2 additional minutes. Serve over wide egg noodles.

* If you’d like to go the meat route, add 1 lb. ground beef or turkey and 2 Tbsp flour after you sauté the vegetables and cook until browned.

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