American
Mushroom Stroganoff
Mushrooms and onion in a paprika sour-cream sauce over egg noodles. No beef. The mushrooms are browned first so the sauce tastes roasted, not stewed.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Browning the mushrooms is the flavor. Do not crowd them.
- Sour cream goes in off the heat so it stays smooth.
- Egg noodles are the right shape for the sauce.
- It is a meatless dinner that does not rely on a meat substitute.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cook the noodles in salted water until al dente. Drain.
- 2
Melt the butter in a large skillet over medium-high. Cook the mushrooms and onion, without crowding, until the mushrooms brown, 8 to 10 minutes. Salt them halfway through.
- 3
Add the garlic and stir 30 seconds. Sprinkle on the flour and paprika and stir 1 minute.
- 4
Pour in the broth and soy sauce. Simmer 3 minutes, until slightly thick.
- 5
Take the pan off the heat. Stir in the sour cream.
- 6
Toss with the noodles and parsley.
Pro tips
- If the pan is wet and gray, the mushrooms are steaming. Give them more space or more time.
- Boiling sour cream makes it grainy. The pan should be off the heat.
- Paprika burns if it sits on a dry, screaming-hot pan. Add it with the flour, then the broth.
Easy substitutions
- Sour cream
- Full-fat Greek yogurt, off the heat.
- Egg noodles
- Wide pasta.
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm gently with a splash of broth. Do not boil.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 14 g
- Carbs
- 52 g
- Fat
- 18 g
- Fiber
- 4 g
Budget friendly · Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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