Brie Cremeux Stroganoff
|Egg noodles||16 Ounce (wide)|
|Brie||8 Ounce (room temperature)|
|Cream cheese||8 Ounce (room temperature)|
|Plain unsweetened yogurt||1⁄2 Cup (8 tbs)|
|Sour cream||8 Ounce (room temperature)|
|Half and half||1 Cup (16 tbs) (cream, room temperature)|
|Beef bouillion||2 Tablespoon|
|Beef broth||1 Cup (16 tbs)|
|Button mushrooms||10 , quartered|
|Garlic||6 Clove (30 gm), diced or minced|
|Onion||1 Small, sliced and cut in half|
|Ground coriander||1 Teaspoon|
|Kosher salt||1 Pinch|
|Black pepper||1 Teaspoon|
|Oregano||2 Teaspoon, chopped|
|Unsalted butter||2 Tablespoon|
Turn heat to medium low and get your noodles started,using a large 4qt skillet melt 2tbsp butter until sizzling, add onions,garlic,mushrooms,salt,pepper,oregano and cumin and saute' until onions are transparent and tender.
add cream.and Bouillion continue cooking until the sauce comes to a simmerand all flavors are incorporated into the sauce about 5 minutes. Reserve Sauce by plcing in a small or medium bowl.
Add the sausage to the skillet and cook until done, drain off grease. and set sausage to the side. add beef broth to the skillet or (you can substitute the beef broth by adding 1 cup of water to the skillet and deglazing)
Return the sausage and the reserved cream sauce and vegetables to the skillet. continue cooking over low heat until simmering.
Add the sour cream and yogurt mix until well incorporated, add the cream cheese and Brie and stir until well incorporated. By this time the noodles should be done and you should have a well balanced and fairly thick sauce to cling and coat the sausage and noodles.
Add the noodles and simmer over low heat for 10-15 minutes stirring often until all noodles are well coated.