Prep 5 mins
Cook 15 mins
Creamy flavorful yumminess! This is a very rich dish. Be generous with the tomato paste and paprika.
- 4 tablespoons butter
- 1 medium onion, sliced
- 1 garlic clove, minced
- 1 lb mushroom, sliced
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1⁄4 teaspoon salt
- 1 cup sour cream
- 12 ounces egg noodles
- In a frying pan, melt butter over medium heat. Add onion and cook until golden.
- Add garlic and mushrooms and cook until liquid is mostly evaporated.
- Add tomato paste, paprika and salt. Simmer until blended and heated through.
- Remove from heat and stir in sour cream.
- Meanwhile cook pasta until tender. Drain noodles and toss with mushrooms.
- Serve hot.
This is an easy, yet special dish that can be served at a dinner party. I used Stonyfield 0 fat yogurt instead of sour cream and added diced yellow squash. Yummy. This is now on rotation at our house. I'm so glad I found this recipe. Thanks for sharing!!
I thought this was okay, but like another reviewer thought it needed something. I used 3 cloves of garlic and olive oil in addition to the butter. It still needed something---maybe some chicken broth in the sauce so it wouldn't be as thick and would add some flavor?
Here's why I love this recipe...I love beef stroganoff, the kind with sour cream and lots of paprika. I rarely make it, because it takes longer than I have on an average weeknight. This was the first recipe I picked for PAC 2006 and I took it as a good omen of things to come. This is quick, inexpensive and really takes care of my stroganoff craving. I made the recipe almost as is. I thought the paprkia and tomato paste were the right amount, I won't add more. I did add a little bit more butter when I sauteed the mushrooms and didn't let all the liquid evaporate, there was maybe an 1/8th of a cup left and I thought it helped the paste and paprika to blend. I also tempered the sour cream by adding some of the sauce into the sour cream so that it wouldn't curdle. Absolutely fabulous! Thanks dicentra!