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.
Servings
4
Prep Time
15m
Cook Time
35m
Total Time
50m
This recipe uses:
Ingredients
- 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
Instructions
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!