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Shroomy Stroganoff

  • 2 Tbsp. butter or margarine
  • 1 lb. diced fresh white mushrooms
  • 1/3 cup low sodium beef or vegetable stock
  • ½ tsp dried dill
  • 1 cup sour cream (dairy or soy)
  • Salt and pepper to taste
  • Cooked egg noodles, drained

Melt the butter in a large skillet over medium-high heat. Add the diced mushrooms and stir constantly for about 5 minutes. Add the beef or vegetable stock & dill. Continue cooking about 4 more minutes or until most of the liquid is absorbed. Turn the heat down to low and add the sour cream. Gently stir until heated through; but do not allow it to boil. Serve over cooked egg noodles.

Excerpt from Early Eaters Resource Guide & Cookbook – Survival Tips and Simple Recipes for Toddlers and Preschoolers