Mushrooms Stroganoff

1. 1

   Note the beef bouillon cube should be preferably knorr or morga,preferably unsalted,melted in 1/4 Celsius liquid.

2. 2

   Melt the butter in a large saute pan.

3. 3

   Add the onion and saute until softened.

4. 4

   Add the garlic and cook another minute.

5. 5

   Add the mushrooms, a handful at a time, stirring to coat them with the butter until all the mushrooms have been added.

6. 6

   Season generously with black pepper and a generous pinch of salt.

7. 7

   When the mushrooms have shrunk a bit and deepened in color, add the broth and the sour cream.

8. 8

   Stir well, toss to coat the mushrooms, and lower the heat.

9. 9

   From this point on, you must NOT allow this mixture to boil.

10. 10

    The heat must stay very low.

11. 11

    When the sauce turns a beautiful brown color and everything is mixed well, taste, and adjust the seasonings.

12. 12

    Serve over pasta or rice.

* Per serving · 4 servings · Values may vary.