Wild Mushroom Stroganoff With Noodles |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It looked so good, and I didn't see one like it in the database, so decided to share it. Ingredients:
2 tablespoons butter |
1 small red onion, chopped |
1 small red bell pepper, seeded,chopped |
1 (4 ounce) package mixed wild mushrooms, rinsed |
1 tablespoon all-purpose flour |
1/4 teaspoon ground nutmeg |
salt & fresh ground pepper |
1 (14 ounce) can low sodium beef broth |
6 ounces wide egg noodles |
3/4 cup light sour cream |
1/4 cup chopped parsley |
Directions:
1. Heat large pot of water to boiling.
2. Melt butter in large skillet over medium-high heat; add onion.
3. Cook, stirring often, until lightly browned, 5 minutes.
4. Add bell pepper; cook, stirring often, 1 minute.
5. Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
6. Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
7. Turn heat to high; stir in broth.
8. Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
9. Meanwhile, add noodles to boiling water; cook according to package directions.
10. Drain.
11. Place in large serving bowl.
12. Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
13. Pour over noodles.
14. Add chopped parsley; toss to mix.
15. Serve.
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