Mushroom Stroganoff

Last night the hubby planned a really sweet New Year's Eve dinner at home-- since we cannot leave Ninja alone. Though I do have to add-- that coming from Los Angeles, College Station does not appear to have "happening" NYE celebrations. He had a very cute dinner of pizza and sparkling juice (fun fact: neither the hubby nor I drink alcohol). And for dessert he got one of my favorites-- Hershey Pie. I probably could eat the whole pie in one sitting! Starting off 2013 gaining weight is not a good sign ;)

On a related note- the hubby was talking to my parents so they could wish him a Happy New Year. My dad asked the hubby what his resolutions were- he said that my brother-in-law wanted to lose some weight, and the hubby agreed that he wanted to lose weight too! My dad told him--that with my cooking he did not have a chance :)...I am hopping that is not the worst problem to have! But that comment did make me smile and giggle a bit.

If you remember my goal for 2013 was to make quick and simple recipes that required little ingredients. Although this recipe had a decent amount of ingredients- they were definitely things that you would have in your pantry. And it was a simple and delicious recipe to make--something different that your family would enjoy. I really enjoyed this recipe-- and may have added to my Hershey Pie eating by eating two bowls of this pasta :) But I love, love, love mushrooms-- though the hubby is not a fan of mushrooms--but did enjoy this pasta.  

MUSHROOM STROGANOFF

Adapted from Skinny Taste

INGREDIENTS

12 oz. egg noodles

1 tbsp. olive oil 

2/3 c. chopped onion

2 tbsp. all purpose flour 

2 c. chicken broth

1 tbsp. Worcestershire sauce*

1 tsp. ketchup 

16 oz. mushrooms 

salt and pepper to taste 

2 tbsp. cooking wine*

1/3 c. sour cream

2 tbsp. butter

Cilantro for garnish

*Optional. Also, you can add garlic if you are a garlic fan like me :)

DIRECTIONS

In a large pot of salted boiling water-- cook egg noodles according to package directions. Drain excess water and run cold water through pasta to prevent sticking. 

In a large skillet heat olive oil over medium heat. Add onions and saute until golden brown. Once browned, add flour and whisk quickly to prevent clumping. Slowly add in chicken broth, Worcestershire sauce and ketchup- stirring to mix well. Add mushrooms, salt, and pepper; cook for 4-5 minutes until the sauce thickens slightly and begins to bubble--stir constantly. 

Once sauce begins to bubble, add cooking wine and bring to boil; then reduce heat and simmer for 4 minutes. Remove from heat and let stand for an additional minute. Stir in sour cream and butter until completely incorporated into sauce. Allow sauce to cool and thicken for about 5-10 minutes. In a large pot, toss with sauce and garnish with cilantro. 

Enjoy,

Chika