May 17, 2007
As a child my Mom used to make Beef Stroganoff from time to time and it was one of our childhood favorites. She used ground beef instead of thin steak, but it was delicious none the less and as I've mentioned many times as I've gotten older red meat normally makes my stomach hurt so I've adapted a lot of my old beef recipes to substitute mushrooms instead. Trust me you'll never know the difference!
You can use whatever type of mushrooms you want with this recipes. Portabellas are particularly good in this dish, though I usually use button mushrooms because even though they are simple they are my favorite. In this case I used the left over mushrooms from the Mushroom Broth, but you can use fresh mushrooms or if you're a meat eater then you can add thin steak or ground beef. It's just a matter of taste and there is no wrong answer.
What You'll Need:
Mushrooms left over from Mushroom Broth or 1 1/2 pounds mushroom caps of your choice, sliced
1 envelope onion soup mix
3 tablespoons flour
1/4 cup of tomato paste
2 1/2 cups water
1/2 cup of sour cream
6 cups egg noodles, cooked according to package directions
If using fresh mushrooms in a large skillet over medium heat sauté mushrooms in non-stick cooking spray until almost tender. If using the already cooked mushrooms from the Mushroom broth then proceed to the soup mix. Stir in onion soup mix, flour and tomato paste. Add water and sour cream stir until well mixed. Simmer covered for 10 minutes. Serve immediately over cooked egg noodles.
Makes 6-8 servings.
Posted by Dianne at May 17, 2007 9:47 AM
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Dianne, I don't eat red meat - this recipe is perfect for me!
A dear friend of mine is just crazy about mushrooms, I'm gonna send this link to her - it looks so delicious!
Posted by: Patricia Scarpin at May 18, 2007 8:58 AM
I'm not much of a red meat eater myself! Mushrooms are the perfect substitution! I hope you enjoy the recipe! :o)
Posted by: Dianne at May 18, 2007 10:51 AM