Can I make this mushroom stroganoff recipe in advance?

Yes, prepare the recipe as written. Store in an airtight container in the fridge for up to 4 days. Reheat over medium-low heat on the stovetop. I do not recommend freezing as the sour cream is likely to separate when it thaws.

What is the difference between stroganoff and goulash?

Stroganoff is a Russian dish with a rich, creamy sauce that has a bit of a tang to it thanks to sour cream. Traditionally, it’s made with beef, but in this recipe, I’ve swapped in mushrooms. Either way, the dish is full of savory, umami flavor. Goulash is a Hungarian stew that’s flavored with paprika; it’s more broth-y than stroganoff. The similarities between the two are that they’re both often made with beef and they’re Eastern European comfort food favorites.

Easy Mushroom Stroganoff with Sour Cream

Description

Tender mushrooms in a creamy sauce with shallots, garlic, and sour cream. This easy mushroom stroganoff needs no wine and is delicious spooned over egg noodles or mashed potatoes.

Ingredients

Units Scale

2 Tbsp. olive oil
2 Tbsp. unsalted butter
1/2 cup thinly sliced shallots, about 1 large
1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white)
1 1/2 cups vegetable stock
3 Tbsp. all-purpose flour
4 garlic cloves, minced
2 tsp. fresh thyme
1 tsp. kosher salt
1 tsp. paprika
1 Tbsp. Worcestershire sauce
1/2 cup full-fat sour cream
2 Tbsp. fresh chopped parsley
Fresh ground black pepper, to taste

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Instructions

In a large saute pan, heat olive oil and butter over medium heat. Add shallots and cook until softened, about 2-3 minutes, while stirring occasionally.
Add mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
In the meantime, whisk together the stock and flour to create a slurry and set aside.
To the pan, stir in garlic and thyme. Cook, stirring constantly, for about a minute or until fragrant.
Add slurry, salt, paprika, Worcestershire sauce, and black pepper, to taste. Reduce heat to a medium-low and simmer 3-5 minutes, uncovered.
Remove off the heat and immediately stir in the sour cream and parsley. Serve over cooked egg noodles.

Notes

- Sour cream: Use full-fat sour cream and add it off the heat. Don’t boil the sauce after adding it.
Leftovers: This recipe makes enough sauce for 12 oz. dry egg noodles. If planning on leftovers, it’s best to store the sauce and cooked noodles separately. It will keep for up to 4 days. I do not recommend freezing this dish as the sour cream can separate upon reheating.

Nutrition

Serving Size: 1/2 cup sauce
Calories: 155
Sugar: 3.2 g
Sodium: 383.8 mg
Fat: 12.6 g
Carbohydrates: 9.2 g
Protein: 3.6 g
Cholesterol: 21.5 mg