Beef and Mushroom Stroganoff Creamy Beef Stroganoff with Sautéed Mushrooms and Tender Egg Noodles Ingredients: 1 tablespoon olive oil 1 tablespoon butter 1 lb (450g) beef sirloin or rump steak, thinly sliced Salt and black pepper to taste 1 small onion, finely chopped 2 cloves garlic, minced 8 oz (225g) mushrooms (cremini or button), sliced 1 teaspoon paprika 1 tablespoon all-purpose flour 1 cup beef broth 1 tablespoon Worcestershire sauce 2/3 cup sour cream 2 tablespoons fresh parsley, chopped 8 oz (225g) egg noodles, cooked Directions: Season the beef with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side, just until browned. Remove and set aside. In the same skillet, add onions and cook until softened, about 3 minutes. Add garlic and mushrooms, and sauté for another 5 minutes until golden. Stir in paprika and flour, cooking for 1 minute. Pour in beef broth and Worcestershire sauce, stirring to deglaze the pan. Bring to a gentle simmer. Return beef to the pan and cook for 2–3 more minutes, then lower heat and stir in sour cream until smooth and creamy. Do not boil. Serve over hot egg noodles and garnish with chopped parsley. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 495 kcal | Servings: 4 servings #beefstroganoff #comfortfoodrecipes #easyweeknightdinner #mushroomrecipes #beefrecipes #homestylemeals #creamyrecipes #russianinspired #noodlebowls #familyfavorites #stroganoffrecipe #quickcomfortfood #beefandmushroom #easybeefdinner #eggnoodles #heartyrecipes #skilletmeals #sourcreamrecipes #warmandcozy #classicdishes Rich, creamy, and packed with flavor! This Beef and Mushroom Stroganoff is your cozy dinner solution in just 35 minutes.

Mushroom and Dill Soup Creamy Forest Mushroom Soup with Fresh Dill Ingredients: 1 tbsp butter or olive oil 1 onion, finely chopped 2 garlic cloves, minced 400g mushrooms (button, cremini, or wild mix), sliced 1 tsp dried thyme 1 tbsp all-purpose flour 750ml vegetable or chicken stock 150ml heavy cream or sour cream 2 tbsp fresh dill, chopped (plus extra for garnish) Salt and black pepper, to taste Optional: squeeze of lemon juice for brightness Directions: In a large saucepan, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms and thyme, and cook until the mushrooms release their moisture and begin to brown, about 8–10 minutes. Sprinkle the flour over the mushrooms, stir, and cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in the stock, stirring constantly. Bring to a gentle simmer and cook for 10 minutes. Reduce the heat and stir in the cream or sour cream and fresh dill. Simmer for another 2–3 minutes. Season with salt, pepper, and a squeeze of lemon juice if desired. Serve hot, garnished with extra dill and crusty bread on the side. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 235 kcal | Servings: 4 servings #mushroomsoup #dillsoup #creamyrecipes #wildmushrooms #herbsoup #comfortfood #vegetarianrecipes #fallmeals #soupseason #souprecipe #easycomfortfood #cozyeats #onepotdinner #foragedflavors #herbaceous #homemadesoup #sourcreamrecipes #savorysoup #weeknightdinner #mushroomlover Creamy, comforting, and bursting with earthy mushroom flavor Try this Mushroom and Dill Soup and warm your soul tonight!

Polish Chicken with Mushrooms and Cream Classic Polish Creamy Mushroom Chicken Stew Ingredients: 4 boneless, skinless chicken thighs Salt and pepper, to taste 2 tablespoons vegetable oil 1 medium onion, finely chopped 3 cloves garlic, minced 12 oz mushrooms (cremini or white button), sliced 1 cup sour cream 1/2 cup chicken broth 1 tablespoon all-purpose flour 1 teaspoon paprika 2 tablespoons fresh parsley, chopped 1 tablespoon butter Directions: Season chicken thighs with salt, pepper, and paprika. Heat vegetable oil in a large skillet over medium-high heat. Brown chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside. In the same skillet, add butter and sauté onions until translucent, about 3 minutes. Add garlic and cook for another minute. Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes. Sprinkle flour over mushrooms and stir well to combine, cooking for 1-2 minutes to remove raw flour taste. Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer. Reduce heat to low and stir in sour cream until smooth. Return chicken to the skillet, cover, and cook on low heat for 15 minutes or until chicken is fully cooked and tender. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: Approximately 420 kcal per serving Servings: 4 servings #polishchicken #creamychicken #mushroomrecipe #comfortfood #europeancuisine #chickenmushroom #sourcreamrecipe #homemadefood #heartymeals #easyrecipes #chickenrecipes #dinnerideas #foodie #familydinner #mushroomlover #creamycomfort #onepotmeal #weeknightdinner #savorymeals #classicrecipes 🍄🍗 Dive into the rich and creamy flavors of this classic Polish Chicken with Mushrooms and Cream — a comforting dish perfect for any night!