1 Sauté onions and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and lightly golden. Add the minced garlic and sauté for another 1-2 minutes, until aromatic.
2 Add mushrooms: Add the sliced mushrooms to the pan and cook, stirring occasionally, until soft and watery. This will take about 5-10 minutes.
3 Stir in flour: Sprinkle the flour evenly over the mushrooms and stir well. The flour will help bind and thicken the sauce later.
4 Add liquid: Slowly pour in the vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a boil and cook for about 5 minutes until the sauce thickens.
5 Stir in sour cream and mustard: Add the sour cream and Dijon mustard to the pan. Stir the mixture well and season with salt and pepper.
6 Serve: Pour the finished mushroom stroganoff over cooked egg noodles or rice. Garnish the dish with chopped parsley and serve hot.
Baked Potato Slices
Chicken Noodle Soup!
Unlocking the Secret of Lemon Peels: A Simple Tip You Need to Know !!
Vanilla Sheet Cake with Chocolate Filling
The one-spoon miracle: remove dirt, oil and grease effortlessly
15 warning signs of cancer that people ignore until it’s too late.
Ferrero Rocher & Nutella Cheesecake
BREAKING NEWS!
There is a straightforward and risk-free approach of removing stains from the hands and face.
