Sundried Tomato & Spinach Stroganoff Recipe

Name: Sundried Tomato & Spinach Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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

Servings: persons

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 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

1
Boil noodles in a large pot of salted water as directed.
2
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.
3
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.
4
Remove from heat and add sour cream, Worcestershire, and tabasco sauce.
5
Serve over noodles.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 oz Egg noodles, 3 Tbsp olive oil, 1 Medium onion, sliced, 3 Cloves garlic, minced, and more.

Yes, Sundried Tomato & Spinach Stroganoff falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sundried Tomato & Spinach Stroganoff

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