Portabella Stroganoff

This is a delicious recipe that uses no meat except for what might be in your beef broth. Even without meat it is very satisfying and hearty. Egg noodles are traditional with this dish, but I also use gluten-free brown rice pasta. I also use gluten free flour when making this as an option for a gluten-free meal.

Serves 3-4 based on portion size

 

12 oz., or Small bag egg noodles

2 cups beef broth

3/4 cup sour cream

3 large portabella mushrooms or one large container baby bellas- cut into bite size pieces

1/2 small onion, minced

2 TBsp flour (heaping)

3 cups fresh spinach, thinly sliced

2 green onions, thinly sliced

Salt & pepper

 

In your largest skillet, sautee onion and mushrooms in a small drizzle of oil (do in batches if you need to, so you don’t overcrowd the pan). In a pot, start heavily salted water to boil for the noodles and cook while making the sauce. Once onions and mushrooms are super soft sprinkle the flour over them and cook until all the white disappears, stirring occasionally. Add broth and cook over medium heat until it thickens, stirring and scraping the bottom of the pan occasionally. Once thickened add sour cream and spinach and cook until spinach is just wilted. Strain cooked noodles and toss with the sauce. Salt & pepper to taste. Sprinkle green onions over the top. Enjoy!