I love stroganoff. It takes some of my favorite foods and makes them really unique. It’s not every day I can have pasta, mushrooms, onions, cream cheese and sour cream all in the same dish. But the kicker on this particular recipe is that my kids not only eat it, they go back for seconds. They eat the left overs for lunch the next day. Seriously, who am I to turn down any food my toddlers will willing eat until they are stuffed? This dish has several variations, and many include beef. If I was only cooking for myself, I would add the beef, but for my family, and for this recipe, let’s keep it vegetarian-ish.

This dish will scratch your itch for pasta, and is super creamy! I like it because of the earthiness of the mushrooms, and the bright flavors of the green onions!

 

Mushroom Stroganoff

Serves: 6-8          Cook Time: 30 Minutes

 

1 Bunch of Green Onions (Sliced)

2 Tbsps. Butter

16oz White Mushrooms (sliced)

2 Cloves Garlic Minced

2 Tbsps. Flour

3 14oz Cans Beef Broth

8 oz. Cream Cheese cubed

8 oz. Sour Cream

16 oz. Extra Wide Egg Noodles

Salt/Pepper

Nutmeg


                In a large pot, melt butter over medium high heat. Slice green onions and separate the white portion from the green portion. Add white portion of green onions to the butter and cook for 1 minute. Add the sliced mushrooms, and add a little salt. Stir and toss the onions and mushrooms until the mushrooms are brown and have given off most of their liquid. Add the garlic and cook for another minute or until fragrant. To the vegetables, add the flour and stir constantly for 1 minute. Make sure you cook the flour, raw flour is not good.

                Add one can of beef broth and scrape the bottom of the pot. Get all those bits that are stuck to the bottom up, that’s pure flavor. Keep scarping until the bottom feels smooth. Add the remaining beef brother and bring up to a boil. Stir in the sour cream, and cream cheese. The cream cheese will take a little time to melt into the beef broth, that’s ok. When it’s about half melted add the egg noodles, another tsp of salt and pepper, and a pinch of nutmeg. Stir all the ingredients together, cover with a lid and reduce heat to low. Allow the stroganoff to simmer 15-20 minutes or until the noodles are tender. Stir every 5-7 minutes to make sure nothing is sticking to the pot. Serve in a bowl with the green onion “greens” as a garnish.