Follow these steps for perfect results
egg noodles
butter
onion
quartered
portobella mushrooms
sliced
beef broth
sour cream
goat cheese
all-purpose flour
fresh parsley
chopped
Cook egg noodles according to package directions; drain and set aside.
Melt butter in a large skillet over medium heat.
Add quartered onion to the skillet and cook, stirring occasionally, until softened.
Increase heat to medium-high and add sliced portobella mushrooms.
Cook mushrooms until softened and browned.
Reduce heat to low and add beef broth, sour cream, and goat cheese.
Simmer for 10-15 minutes, allowing the sauce to thicken.
Season with salt and pepper to taste.
Stir in chopped parsley right before serving.
Pour the stroganoff sauce over the cooked egg noodles.
Stir until the noodles are well coated with the sauce.
Serve immediately and enjoy!
Expert advice for the best results
For a richer flavor, use a combination of different mushroom varieties.
Add a splash of dry sherry or white wine to the sauce for extra depth.
Garnish with fresh dill or chives instead of parsley.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve over noodles, garnish with parsley.
Serve with a side salad.
Serve with crusty bread.
Earthy notes complement the mushrooms.
Discover the story behind this recipe
Comfort food in many Eastern European countries.
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