Simple Homemade Creamy Spinach and Mushroom Stroganoff

Ingredients

• •1 tablespoon olive oil
• •2 tablespoons unsalted butter
• •1 medium onion, diced
• •3 garlic cloves, minced
• •8 ounces button mushrooms, sliced
• •4 cups baby spinach
• •2 tablespoons all-purpose flour
• •1 1/2 cups vegetable broth
• •1 cup sour cream
• •1 teaspoon Dijon mustard
• •1 teaspoon paprika
• •Salt and pepper to taste
• •8 ounces egg noodles
• •2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat olive oil and butter in a large skillet over medium heat.

2. 2

   Add the diced onion and sauté until translucent, about 3-4 minutes.

3. 3

   Stir in the minced garlic and cook for another 1 minute until fragrant.

4. 4

   Add sliced mushrooms and cook until softened and browned, about 5-6 minutes.

5. 5

   Stir in the baby spinach and cook until wilted, about 2 minutes.

6. 6

   Sprinkle flour over the vegetables and stir well to combine. Let it cook for 1 minute.

7. 7

   Gradually pour in the vegetable broth, stirring continuously to avoid lumps.

8. 8

   Simmer the mixture for 3-4 minutes, allowing it to thicken slightly.

9. 9

   Lower the heat and stir in the sour cream, Dijon mustard, and paprika. Mix well.

10. 10

    Season with salt and pepper to taste and simmer for another 2 minutes.

11. 11

    Meanwhile, cook egg noodles according to package instructions. Drain and set aside.

12. 12

    Combine the cooked noodles with the creamy mushroom-spinach stroganoff mixture and toss to coat evenly.

13. 13

    Serve immediately, garnished with freshly chopped parsley.