Sunday, November 27, 2011

Sun-Dried Tomato & Spinach Stroganoff

Some recipes that I come across I use as an idea or a starting point to form my own recipes based on our family's tastes. However, sometimes I find a recipe that is just right and needs no additions or deletions.

In the 2011 December issue of All You magazine a reader submitted a dinner recipe for under $10. It sounded like a great recipe for our vegetarian dinner nights so I thought we would give it try.

My husband actually ended up making this dinner instead of me because I was running late and did not make it home in time to start dinner.

Sun-Dried Tomato and Spinach Stroganoff

12 oz Egg noodles
3 Tbsp olive oil
1 Medium onion, sliced
3 Cloves garlic, minced
1 1/2 Tsp paprika
1/2 Tsp nutmeg
8 oz Mushrooms, sliced
1/2 Cup oil-packed sun-dried tomatoes
1 Cup vegetable or chicken broth
3 Cups spinach, chopped
1 1/2 Cups sour cream
1 Tsp Worcestershire sauce
1/4 Tsp tabasco sauce
salt and pepper

Boil noodles in a large pot of salted water as directed.

Warm oil in a large skillet over medium heat. Add onion and cook until almost translucent. Add garlic, mushrooms, season with salt and pepper and add spices. Saute until mushrooms brown. Stir in sun-dried tomatoes.

Pour broth, raise the heat to high. When it boils, reduce the heat to medium and cook until liquid reduces by 1/3. Mix in spinach and cook for one minute.

Remove from heat and add sour cream, Worcestershire, and tabasco sauce.

Serve over noodles. Enjoy!

(My wonderful husband cooking dinner)

The overall consensus was that this was a pretty good vegetarian meal. It was not knock your socks off fantastic, but very tasty indeed.


Anonymous said...

I did not use nutmeg but did use fresh ginger, gave it a great taste punch it needed. My family loves it.!