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Export 12 ingredients for grocery delivery
Step 1
Heat OLIVE OIL over medium-high heat in a 3.5 quart dutch oven.
Step 2
Add SHALLOT and sauté until tender, stirring as needed. Add GARLIC and MUSHROOMS and continue sautéing until tender, stirring as needed.
Step 3
Add FLOUR and stir until it's absorbed by the mushrooms.
Step 4
Add WINE (or preferred liquid) and scrape browned bits from pan surface to deglaze.
Step 5
Add SALT, PEPPER, BROTH, and EGG NOODLES.
Step 6
Increase heat to HIGH and bring just to a boil. Reduce heat to MED-LOW, cover and simmer about 15 minutes, or until pasta is cooked, stirring as needed.Note: If the stroganoff needs more liquid before the noodles are fully cooked, add more liquid in small amounts as needed.
Step 7
Remove from heat and stir in SOY SAUCE, DIJON, SOUR CREAM, and (optional) PARMESAN CHEESE and PARSLEY.
Step 8
Allow to cool completely and refrigerate in an airtight container up to 5 days.
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