Mushroom Stroganoff

*Notes: Use the higher amount of flour for a thicker gravy, or add more broth if the stroganoff gets too thick. I add 1/2 tsp salt if eating on its own, or 1 tsp if using as gravy to go over pasta or a grain. If making the recipe in a slow cooker, simply combine all ingredients and let cook on high 3-4 hours.Sauté the onions in oil or spray over medium heat in a large nonstick pan until they begin to brown. Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally. The mushrooms will get watery. Let it cook until the pan starts to look dry again (about 10 minutes). Whisk in broth, milk, and flour. Cook—stirring as needed—until it thickens. I like to add extra milk or creamer at the end before serving. If you make the recipe, be sure to give it a star rating at the bottom of this post!View Nutrition Facts