Рецепт Mushroom Stroganoff
Mushroom Stroganoff
I found this
recipe on Skinny
Taste. I was looking for something easy and quick. I was also looking for a
recipe that would be hardy, but would be something that everyone would love.
This recipe fit
the bill for everything I was looking for. Oh my! It’s so good!! The flavor is
incredible and it’s super simple. I love easy recipes that make a great
presentation and this is one fits the build.
I did make a lot
of adaptions to the recipe and I wouldn’t change a thing because it turned out
perfect!
- 1 tablespoon margarine
- 1/2 of a medium onion
- chopped
- 2 tbsp. all-purpose
- flour
- 2 cups beef broth
- 1 tbsp. Worcestershire
- sauce
- 1 tsp. tomato paste
- 2 cans of mushroom
- stems and pieces (8 ounce each drained)
- 1/4 tsp. thyme
- Salt and pepper to
- taste
- 2 tbsp. white wine
- 1/4 cup reduced-fat
- sour cream
- 10 oz. uncooked
- noodles
- 1 tbsp. minced fresh
- flat-leaf parsley for garnish
Directions:
Cook noodles in a pot
of salted water about 6 minutes so that
they are just undercooked.
Heat a large nonstick
skillet over medium-high heat. Melt margarine over medium heat and add onions
to the pan. Cook until onions are golden brown.
Add flour; stir with a
wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and
tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir
and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
Add wine; bring to a
boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30
seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if
desired and cook until noodles are cooked through and tender.
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