Best Triple Mushroom Stroganoff Recipes
TRIPLE-MUSHROOM STROGANOFF
Three types of mushrooms lend flavor and texture to the creamy sauce of this rich and rustic entree. -Cheri Neustifter, Sturtevant, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the mushrooms and shallots in butter for 6-8 minutes or until tender. Add garlic; cook 1 minute longer. , Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. , Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.
Nutrition Facts : Calories 296 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
TRIPLE MUSHROOM BEEF STROGANOFF
Number Of Ingredients 12
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat. 2 Stir the onion, garlic, parsley and mushrooms in the skillet and cook until the mushrooms are tender. Stir in the broth and wine and heat to a boil. Reduce the heat to medium. 3 Stir the sour cream and flour in a small bowl until the mixture is smooth. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the mixture is heated through. Serve the beef mixture over the noodles. Season with the black pepper, if desired.
TRIPLE MUSHROOM STROGANOFF
How to make Triple Mushroom Stroganoff
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium-high heat and cook onions and mushrooms with the salt and pepper, about 5 minutes or until mushrooms begin to brown and onion softens, add the garlic and cook 1 more minute. Take off the heat and pour mushroom mixture into a bowl along with any juices and set aside.
- Cook egg noodles according to package directions, drain and set aside.
- Clean out the pan and melt the butter of medium heat. Stir in the flour and cook about 2 minutes, stirring constantly, until no white flour remains. Slowly pour in the broth and bring to a boil, reduce heat to low and simmer, stirring occasionally, until sauce becomes slightly thickened, about 2 minutes.
- Add the mushrooms and any juices to the sauce and cook, stirring occasionally, about 5 more minutes.
- Take off the heat and stir in sour cream. Add salt and pepper to taste and serve over the egg noodles.
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