What
you need,
2
tbsp. extra virgin olive oil
2
Portobello mushrooms, sliced into ½ inch strips
1
white onion, finely diced
2
cloves garlic, minced
1
bunch kale, chopped
1
tsp. paprika
1
tbsp. all-purpose flour
1
½ cups beef, chicken or vegetable stock (I used beef)
1
tbsp. tomato paste
1
bay leaf
¾
cup sour cream
Salt
and Pepper
2-3
cups egg noodles, cooked according to package directions
Heat
the oil in a large skillet over medium high heat. Add the onions and cook for 3-5 minutes until
they start to soften.
Add
the mushrooms and garlic, season with paprika, salt and pepper.
Sauté
for another 3-4 minutes until the mushrooms are soft.
Add
the tomato paste to the pan and stir, cooking for 1 minute.
Sprinkle
the flour over the mushroom mixture and cook, stirring, for 1 minute.
Add
the stock and stir to combine. Toss in the kale and the bay leaf. Reduce the heat
to medium and simmer for 5-10 minutes until the kale is softened.
Remove
the bay leaf and stir in the sour cream to combine.
Serve
over the cooked egg noodles.
Jen of My Tiny Oven
