Vegetarian Beef Stroganoff Recipe

Day 7.

Today, we're going to highlight the follies of transforming steak into "steak." So far, I haven't found a "steak" product that I like. So, I just don't do it. I substitute ground "beef" instead. Or even baked tofu or tempeh. Here, I'm using ground "beef" because it just goes well with creamy noodles.

Beef Stroganoff

Ingredients:

1 pound/bag beef crumbles

1/4 C butter

1/2 pound mushrooms, sliced

1/2 C onions, sliced

1 garlic clove, minced

2 tablespoons all-purpose flour

11/2 C water, divided

1 Tbsp. lemon juice

1 Tbsp. red wine vinegar (I mixed cranberry juice and white vinegar)

2 tsp. "beef" or vegetable bouillon (or 2 cubes)

1/2 tsp. salt

1/4 tsp. pepper

1 C (8 ounces) sour cream

8 oz. cooked egg noodles





Directions:

Add 1/4 C butter and about 1/2 C water to a large skillet. Cook mushrooms, onion and garlic until tender; stir in flour. Add additional 1 C water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over cooked hot egg noodles.

Original recipe can be found HERE.

Yum. This beats the tar out of hamburger helper. And it's probably about the same price to make it myself. It is delicious. Definitely a keeper. The omnivore husband said it tasted just like "real" beef stroganoff. That has to be a compliment. So, this is "hamburger" helper, but with nearly all whole foods. Prepackaged egg noodles and "beef" aside, this is without all of the additives in that little box of seasonings and noodles that you pay $1.79 for on sale.



This is the second best meal of the week. After the fabulous tamales. And, for the first time in a long time, we finished the whole meal in one sitting! Of course, I made a half portion to do it. But, wow, no leftovers! The only bad news is this means the yummy noodles and sauce won't make a reappearance in a leftovers casserole later on.