Mushroom Stroganoff

1 Tablespoon Butter

1/2 Onion, chopped

1 Garlic Clove, chopped

1/2 LB Mushrooms, sliced

1/2 Tablespoon Worcestershire sauce

1/8 Cup White Wine

1 Tablespoon Flour

1 Teaspoon Tomato Paste

1 Teaspoon Paprika

1/2 Cup Stock

1/4 Cup Sour Cream

Egg Noodles

First, melt 1 tablespoon of butter in a pan. Saute the onions.

After the onions are partially cooked add the garlic. Once they are cooked through, add the mushrooms and the worcestershire sauce. Cook for 10 minutes, allowing the mushrooms to release their liquid.

Then add the wine to deglaze the pan, it will sizzle. After a minute, add 1 Tablespoon Flour and let thicken. Stir, removing lumps.

Stir in the tomato paste and paprika. In small increments add the 1/2 cup stock. Lower the heat and simmer. Let everything thicken and come together.

5 minutes before serving stir in the sour cream. Serve on top of egg noodles. I made green spinach egg noodles. Garnish with parsley.

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