This creamy, vegetarian take on a classic hearty dish uses Bison Sour Cream and is simple to make, full of simple ingredients, and simply… delicious.
This recipe uses:
Heat oil in large skillet over medium-high heat. Add onion and sauté for 4 minutes, or until softened. Add garlic and mushrooms, season with smoked paprika and a pinch of salt and pepper. Sauté for 3 more minutes, until mushrooms have softened.
Add flour to skillet, toss to combine. Then add the stock and tomato paste. Stir until paste dissolves. Add kale and bay leaf, simmering 5 to 10 minutes until soft.
In a medium-sized pot, bring water to a boil and cook egg noodles until al dente, about 5 minutes. Drain and add to the mushroom skillet.
Add Bison Sour Cream and stir to combine. Remove bay leaf. Serve and enjoy!