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Mushroom Stroganoff


  • 1 package of Martinez Wild Mushroom pasta
  • 1 tablespoon of olive oil (best with my imported Spanish Olive Oil)
  • 4 cups of sliced mushrooms (works well with a variety)
  • 3/4 cup of diced onions
  • 1-2 cloves of minced garlic
  • 1/2 cup of dry red wine
  • 2 tablespoons of all purpose flour
  • 1 1/2 pounds of boneless beef sirloin
  • 1 (14 ounce) can of beef broth
  • 1 cup of sour cream
  • Salt
  • Pepper


  1. Heat oil in frying pan and add brown the beef
  2. Add the onions and mushrooms and cook until tender
  3. Remove beef mixture from the pan and deglaze pan with wine and broth
    1. Heat to a boil
  4. Mix the sour cream and flour together and whisk into broth mixture until smooth
  5. Cook until thickened, stirring.
  6. Add beef mixture back to sauce and heat
  7. Serve over hot pasta cooked al dente
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