Stroganoff Sauce

I made this Stroganoff sauce the other night to serve over spaetzle. It was easy and quick. This sauce can be whipped up in no time and served over rice, egg noodles and potatoes. Here is the recipe. 

2 cups sliced mushrooms 

1 chopped onion

2-3 tablespoons of butter

1 1/4 cups low sodium organic chicken/veggie stalk

I cup of light sour cream ( or about half of a 500ml container)

a pinch of salt and pepper

mild smoked paprika 

Over medium high heat melt the butter in a pan. Then add the mushrooms and onion. Stirring so that they don't burn. Sauté the mushrooms and onion in the butter. When onions and mushrooms have soften and shrunk in size add some salt and pepper. Then add the chicken or veggie stalk. Let simmer and stir occasionally. Then add the sour cream. Stir until smooth and let heat. Then add the paprika. Stir. Give it a few more seconds to heat. Then serve. 

I don't have an amount of how much paprika you should use. Depending on how much you like paprika... and I like it a lot. I kept adding the paprika until I felt it was the right amount. Until the sauce became a deep golden orange. 

The cold weather has come bringing a few flurries. Stay warm and enjoy your weekend!  
-JW