Ingredients
- 12 ounces extra-wide egg noodles
- 3 tablespoons unsalted butter
- 5 portabella mushrooms, stems removed and sliced
- 1 teaspoon kosher salt
- 1 bunch green onions, sliced and white bottoms and green tops separated
- 1 tablespoon all-purpose flour
- 14 ounces beef broth
- 8 ounces sour cream
- 4 ounces fresh goat cheese
- 1/2 teaspoon black pepper, freshly ground, plus more for garnish
Directions
Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally.
Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. Add the white bottoms of the green onions and saute 2 to 3 minutes.
Sprinkle in the flour and stir to combine. Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute. Deglaze with the beef broth. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the sour cream, goat cheese and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
Drain the noodles, add to the pan and stir to combine. Garnish with the green onion tops and additional black pepper. Serve immediately.
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By JSatl
Atlanta, GA
on May 10, 2013
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So good! Even better the next day!
By crishta1_11760728
Rancho Cucamong...
on May 02, 2013
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Overall this is a great and easy recipe for stroganoff. I happen to love goat cheese, so I made it exactly the way Alton suggested. I love it! I used baby bellas (baby portabella mushrooms. Next time I may use more. While I was not missing "meat" it could have used a little more "meaty" texture. Because both cheeses are so creamy, don't forget to use salt and pepper! It needs it! Lastly, I used paperdelle noodles. They are wide and delicious. After boiling them, I added to the pan to marry all ingredients. Next time I may use white onions or shallots instead of green... I will also deglaze the pan with both beef stock and wine. Very easy, and very good recipe. I wonder how heavy cream may work for those who don't like goat or cream cheese? Thank you Alton. I LOVE STROGANOFF!
By karenury
East Jordan, Mi.
on May 01, 2013
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I agree with W&B baker813, I hate lamb but my husband loves it, so he loved the dish, I didn't. I re-made it replacing the goat cheese with an equal amount of cream cheese, and it was AMAZING. From now on, I'll divide the final dish in half and add cream cheese to one half, goat cheese to the other, and satisfy both of our taste buds!! Alton is right, you really don't miss the meat in this dish, we give it a 5 star hands down, either way you prepare it!
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