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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A vegetarian alternative to Beef Stroganoff Ingredients:
2 teaspoons olive oil |
4 garlic cloves, minced |
1 large yellow onion, chopped |
1 lb white mushroom, sliced |
1 tablespoon all-purpose flour |
1/2 cup dry white wine |
1 cup low-fat sour cream |
8 ounces egg noodles, cooked |
Directions:
1. Heat olive oil in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
2. Add onion and saute another 2 minutes or so.
3. Then add mushrooms and saute until tender, about 10 minutes.
4. Don't worry if the mixture seems too dry.
5. Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently-about another 2-3 minutes.
6. Mix in sour cream, and season to taste with salt and pepper.
7. Add cooked egg noodles and toss to blend with sauce.
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