Mushroom Stroganoff (No Wine) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is adapted from the Beef Stroganoff recipe in the Better Homes and Gardens cookbook. I often use fat free sour cream and margarine, in which case I have to add a little more flour to thicken the mixture up. It is also fun to experiment with different types of mushrooms to get a change in flavor. Serve over any rice or noodles, but egg noodles are our favorite. Have fun. Ingredients:
16 ounces fresh mushrooms |
8 ounces fat free sour cream |
2 tablespoons flour |
1/2 cup hot water |
2 vegetable bouillon cubes |
1/4 teaspoon pepper |
cooking spray |
1/2 cup chopped onion |
1 garlic clove |
2 cups hot cooked noodles |
Directions:
1. Add bouillon to hot water and stir to dissolve.
2. In a bowl stir together sour cream and flour. Stir in bouillon dissolved in water and pepper. Set aside.
3. Spray lg skillet and add mushrooms, onion and garlic. Cook over med heat until it reaches desired doneness.
4. Stir flour mixture into skillet. Cook until thickened and bubbly. Cook and stir for one minute more. Serve over noodles or rice.
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