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Creamy Stroganoff with Mushroom and Kale

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.


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This recipe uses:


  • 1 cup Bison Sour Cream
  • 2 Tbsp extra-virgin olive oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2 portobello mushrooms, cleaned, stemmed, and sliced into 1/2-inch strips
  • 1 tsp smoked paprika
  • 1 Tbsp all-purpose flour
  • 1-1/2 cups vegetable stock
  • 1 Tbsp tomato paste
  • 1 bunch kale, stemmed and chopped
  • 1 bay leaf
  • 1/2 bag egg noodles
  • Coarse salt
  • Freshly ground pepper


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Add Bison Sour Cream and stir to combine. Remove bay leaf. Serve and enjoy!