How To Make Veggie Stroganoff
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Serves:
Ingredients
- 8 ounces of egg noodles
- 2 tablespoons of olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup of vegetable broth
- 1 cup of sour cream
- 2 tablespoons of flour
- 1 teaspoon of paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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Cook the egg noodles according to package instructions. Drain and set aside.
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Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
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Add the mushrooms and bell pepper to the skillet and cook until they start to release their moisture.
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In a small bowl, whisk together the vegetable broth, sour cream, flour, paprika, salt, and pepper. Pour the mixture into the skillet with the vegetables.
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Stir until the sauce thickens and coats the vegetables. Cook for an additional 5 minutes.
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Serve the veggie stroganoff over the cooked egg noodles. Garnish with chopped parsley.
Nutrition
- Calories : 347kcal
- Total Fat : 17g
- Saturated Fat : 6g
- Cholesterol : 19mg
- Sodium : 432mg
- Total Carbohydrates : 40g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 9g
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