Mushroom Stroganoff

In a large skillet over medium-high heat, cook the sliced mushrooms and chopped onions in butter, stirring occasionally, until they're tender. Add the minced garlic and cook everything for one minute longer. Use a slotted spoon to transfer the mushroom mixture to a bowl, and keep it warm.

Add the flour to the remaining butter and pan juices in the skillet, stirring until no lumps remain. Stir in the beef broth, Worcestershire sauce, red wine vinegar, bouillon, salt and pepper. Bring the mixture to a boil and cook, stirring frequently, for two minutes or until the sauce has thickened. Editor’s Tip: Use a whisk as you add the broth to prevent lumps and ensure the sauce is smooth and velvety.

Stir in the sour cream, thyme and reserved mushroom mixture. Heat the sauce through until it's warmed, but don’t let it boil (high heat can cause sour cream to curdle or separate).

Spoon the mushroom Stroganoff over hot cooked egg noodles. If desired, finish each serving with a sprinkle of paprika and fresh minced parsley. Editor’s Tip: Egg noodles are a classic pairing with Stroganoff, but this mushroom Stroganoff is also delicious over mashed potatoes or rice.