Day 7.
Vegetarian beef stroganoff is now one of my absolute favorite meals. 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.
I’ve been trying to do a bit of once a month cooking, but having to cook one meal a day for my 365 challenge means I have to do these recipes cut in half or quarters. So, here’s one Tricia multiplies and freezes ahead of time.
Beef Stroganoff
Ingredients
1 pound beef crumbles or ground beef
1/4 cup butter
1/2 pound mushrooms, sliced
1/2 cup onions, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour (or gluten-free flour blend)
1 1/2 cup water, divided
1 tablespoons lemon juice
1 tablespoon red wine vinegar (or mix cranberry juice and white vinegar)
2 teaspoons “beef” or vegetable bouillon (or 2 cubes)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
8 ounces cooked egg noodles or gluten-free spirals
Method
Add 1/4 cup butter and about 1/2 cup water to a large skillet.
Cook mushrooms, onion and garlic until tender; stir in flour.
Add additional 1 cup 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.
The Results
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.
Love it? Pin it, please!
Beef Stroganoff with Vegetarian Option
Ingredients
- Ingredients
- 1 pound/bag beef crumbles or ground beef.
- 1/4 cup butter
- 1/2 pound mushrooms, sliced
- 1/2 cup onions, sliced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cup water, divided
- 1 tablespoons lemon juice
- 1 tablespoon red wine vinegar (or mix cranberry juice and white vinegar)
- 2 teaspoons "beef" or vegetable bouillon (or 2 cubes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (8 ounces) sour cream
- 8 ounces cooked egg noodles or gluten-free spirals
Instructions
- Method
- Add 1/4 cup butter and about 1/2 cup water to a large skillet. Cook mushrooms, onion and garlic until tender; stir in flour. Add additional 1 cup 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.
