One-Pot Mushroom Stroganoff Egg Noodles

• 8 ounces egg noodles
• 1 pound mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup sour cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 In a large pot, heat olive oil over medium heat. Add onions and cook until translucent.
2. 2 Add garlic and mushrooms, sauté until mushrooms release their moisture and begin to brown.
3. 3 Stir in flour and cook for 1 minute.
4. 4 Gradually pour in beef broth, whisking to combine. Bring to a simmer.
5. 5 Add egg noodles and cook according to package instructions until al dente.
6. 6 Stir in sour cream, smoked paprika, black pepper, and salt. Simmer gently for 2 minutes.
7. 7 Taste and adjust seasoning if necessary.
8. 8 Remove from heat, sprinkle with parsley, and serve immediately.

Equipment

• Large pot

Variations

• Add diced bell peppers for extra color and crunch.
• Substitute chicken or turkey sausage for a heartier version.

Substitutions

• Use gluten-free flour for a gluten-free option.
• Substitute Greek yogurt for sour cream for a tangier flavor.

Pairings

• A glass of Pinot Noir complements the earthy mushrooms perfectly.
• Sparkling water with a twist of lemon for a refreshing drink.

Nutrition

Tips

• For a richer flavor, use beef stock instead of broth.
• Add a splash of Worcestershire sauce for an authentic taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove with a bit of broth.

Serving Suggestions

• Serve with a side of garlic bread for a hearty meal.
• Pair with a crisp green salad for balance.

FAQ