Onion Mushroom Stroganoff (Printable)

Creamy sauce with sautéed onions and mushrooms served atop tender egg noodles in a hearty dish.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large yellow onions, thinly sliced
04 - 1 pound cremini or button mushrooms, sliced
05 - 2 garlic cloves, minced

→ Sauce

06 - 1 tablespoon all-purpose flour
07 - 1 teaspoon sweet paprika
08 - 1/2 cup dry white wine or vegetable broth
09 - 1 cup vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 teaspoon Dijon mustard
12 - 1/2 cup sour cream
13 - Salt and freshly ground black pepper to taste

→ Pasta

14 - 10 ounces wide egg noodles
15 - Salt for pasta water

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.
02 - While noodles cook, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sauté for 5 to 6 minutes until softened and lightly golden.
03 - Add mushrooms and cook for another 7 to 8 minutes, stirring occasionally, until mushrooms are browned and most liquid has evaporated.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour and paprika over the vegetables. Stir well and cook for 1 minute to eliminate raw flour taste.
06 - Pour in white wine or broth, scraping any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced.
07 - Add vegetable broth, soy sauce, and Dijon mustard. Stir well, bring to a gentle simmer, and cook for 4 to 5 minutes until the sauce thickens.
08 - Reduce heat to low. Stir in sour cream until smooth and heated through without boiling. Season to taste with salt and pepper.
09 - Serve stroganoff immediately over egg noodles. Garnish with chopped parsley.

# Expert Advice:

01 -
  • The stroganoff tastes like you've been cooking all day, but your hands will prove otherwise.
  • Those caramelized onions add a sweetness that makes people ask for seconds before you've even sat down.
  • It's the kind of dish that feels fancy enough for guests but cozy enough for a solo dinner with nothing but a good book.
02 -
  • Never let the sour cream boil or it will separate into grainy disappointment—low heat is your friend in those final minutes.
  • If your sauce seems too thin, a paste of flour and water stirred in will thicken it without any graininess, or just give it a few more minutes to reduce naturally.
03 -
  • Slice your onions thinly and evenly—they cook faster and more evenly this way, and you'll actually get the caramelization instead of just softness.
  • Don't skip the one-minute flour cooking step; it thickens the sauce properly and removes any floury aftertaste that would make everything taste unfinished.
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