Mushroom Stroganoff
Ingredients
- 3 large shallots diced
- 2 cups cremini mushrooms chopped
- 10.5 can beef consomme
- 1½ cups sour cream
- 2 tsp garlic powder
- 1 lb large cut pasta egg noodles or pappardelle
- ¼ cup butter
- 1 tbsp olive oil
- ¼ cup cold water
- 2 tsp corn starch
- fresh sage
Instructions
- Bring water to a boil for the pasta and cook according to the al dente directions on the box. While waiting for the pasta to finish, begin on the sauce.
- In a large, deep frying pan, drizzle olive oil over the bottom and begin sauting the shallots. Once they have begun browning slightly, add in the mushrooms. Save 1 or 2 mushroom tops to garnish the top of the pasta.
- After a few minutes of the shallots and mushrooms sauteing, add butter and let melt into the mixture. When the butter has combined with the mushrooms and shallots, pour in the beef consume. Bring to a rolling simmer and add in garlic powder. Let simmer for 5 minutes or so.
- Add in the sour cream and let simmer for another minute or two. If the sauce is too thin, make a mixture of the cold water and the corn starch. Mix the two ingredients until the corn starch is dissolved into the water. Pour the mixture into the sauce and stir continually until the sauce begins to thicken.
- When the pasta is finished cooking, drain and the pour the sauce into the pasta pot. Stir to coat all of the pasta. Serve immediately and garnish with fresh sage and leftover mushroom slices.
Nutrition
Serving: 1servingCalories: 676kcalCarbohydrates: 72gProtein: 26gFat: 32gSaturated Fat: 16gCholesterol: 136mgSodium: 3558mgPotassium: 1006mgFiber: 4gSugar: 5gVitamin A: 770IUVitamin C: 2mgCalcium: 176mgIron: 4mg
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