"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

STROGANOFF SAUCE with a TWIST Recipe

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This recipe for STROGANOFF SAUCE with a TWIST, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz white mushrooms, cleaned and halved
2 Tbsp unsalted butter
2 Tbsp plain flour
1 1/2 cups Red wine stock (recipe to follow)
1 Tbsp Dijon musted
1/4 cup crumbled blue cheese

Instead of using sour cream in stroganoff, try a sprinkle of blue chees. The taste is still there, but you get a pleasing brown sauce with fewer calories.




Directions:
Directions:
Saute mushrooms until barely done and still somewhat white. Remove from pan & set aside. Make a roux in the same pan by melting the butter then whisking in the flour. Cook over low heat until the roux is slightly brown. Add wine stock, mustard and mushrooms. Simmer until sauce thickens. Pour over meat or egg noodles, sprinkle with blue cheese to taste.
For traditional Stroganoff sauce, stir in 1/3 cup sour cream just before serving. Do not stir in the sour cream until you remove the sauce from the heat or it will separate.

Number Of Servings:
Number Of Servings:
4

 

 

 

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