SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Wednesday: The Best Wedding Proposals – Caught on Tape! Plus, a Makeover 61 Years in the Making!

ADVERTISEMENT

Spring Stroganoff

Serves 4 servings

Originally aired

INGREDIENTS
  • Salt
  • 1 pound wide egg noodles
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, finely chopped or grated
  • 1 bunch asparagus, woody stems removed and stalks sliced on the bias into small chunks
  • 1/2 pound green beans, trimmed and sliced in half on the bias
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken or vegetable stock
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • 1 10-ounce box frozen peas
  • 1 10-ounce box frozen chopped spinach, defrosted
  • 2 tablespoons chopped fresh dill
  • 1/4 cup chopped flat-leaf parsley
  • Juice of 1 lemon
  • Ground black pepper
PREPARATION

Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it, drop the pasta in and cook to al dente according to package directions. Just before draining the pasta, reserve a mug of starchy cooking water then drain and reserve.

While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until just tender, about 4 minutes. Add the asparagus and green beans to the pan and continue cooking for another 1 minute.

Push the veggies to the sides of the pan to make a well and drop in the butter to melt. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, reserved mug of pasta-cooking water (about 1/2 cup) and sour cream to the pan and whisk to combine.

Add the peas and spinach to the pan and simmer until the sauce has thickened, about 2 minutes. Add the cooked pasta, dill, parsley and lemon juice to the pan, season with salt and pepper, and toss to combine.

COMMENTS