I had never even heard of stroganoff until I went to college and went to Noodles and Co. for the first time and a friend of mine ordered the stroganoff there. I tasted it, thought it was good and sort of brushed it off. Then, the other day, stroganoff popped back into my life when my friend Abby (who is the one who proposed the vegetarian month and is leading this valiant effort) brought mushroom stroganoff to work for lunch the other day and let me try it.
When I tasted it, it was full of flavor and way better than I had remembered. I figured I would give it a shot!
Now, just for your knowledge, stroganoff is a dish of Russian origin, usually made with beef, but the staple is that it is served with a sour cream sauce.
So here is the recipe for super easy…
Mushroom Storganoff
Ingredients:
- 1 tbsp. spray butter
- 4 cloves garlic, minced
- 1 large yellow onion, chopped
- 1 package pre-sliced white mushrooms
- 1/2 C. vegetable stock
- 1 tbsp. flour
- 1 C. sour cream, light or regular (not fat free)
Tips:
I used fat free sour cream and felt this dish was missing out on some of the flavor that I had expected. I recommend using light or regular sour cream. It won’t kill you – I promise. Plus, if you are watching the calories and are using the shirataki noodles in this dish it is OK the splurge with the sour cream.
Also, feel free to use any kind of mushrooms you like. Portobello caps would be a nice addition to this, but it is really up to you and whatever you grab at the grocery store, but don’t feel like you have to limit yourself to just white mushrooms.
