Linda Mccartney's Beefless Stroganoff |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe comes from Linda's excellent cookbook Home Cooking and is one of my favorite of all time! I recommend using Morningstar Farms Grillers Original burgers and make sure the sour cream is gelatin-free if you're a vegetarian. Recipe can easily be cut in half to make about 3-4 servings. Ingredients:
4 tablespoons butter |
1 large onion, chopped |
6 cups mushrooms, sliced |
1 teaspoon paprika |
1/4 cup flour |
6 veggie burgers, thawed and cubed |
1 cup white wine |
vegetable broth or water |
6 tablespoons sour cream |
1/2 teaspoon mustard |
egg noodles |
Directions:
1. Melt the butter in a pan, and saute the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
2. Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles. Cook noodles as directed on bag.
3. Add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.
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