When you’re busy all day and not feeling particularly carnivorous, try this alternative stroganoff recipe. It’s easy, creamy, and meatless.
|12 oz||No Yolks Extra Broad Noodles|
|1||small white onion, thinly sliced|
|4||cloves garlic, crushed|
|1 lb||baby bella mushrooms|
|2 Tbsp||avocado oil|
|1/4 tsp||dried thyme|
|1 1/2 cups||vegetable stock|
|1 Tbsp||Worcestershire sauce|
|1/2 cup||sour cream|
|Salt and black pepper to taste|
- Cook the No Yolks Egg Noodles according to package instructions.
- Add the avocado oil to a large skillet. Add sliced onions and sauté for 5 minutes, stirring occasionally. Add the 2 tablespoons butter, garlic, and mushrooms, and saute until the mushrooms are tender. Season with dried thyme, salt, and black pepper.
- In a small bowl, whisk together the vegetable stock, Worcestershire, and flour until smooth. Pour the vegetable stock mixture into the pan and mix to combine. Simmer for 5 minutes, stirring until slightly thickened. Add the sour cream and mix well. Season with more salt and pepper as needed.
- Add the No Yolks Egg Noodles and mix until combined.