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27 March 2010 @ 03:41 pm
Not-Beef Stroganoff  
No pictures because I'm lazy and I forgot. :C

Difficulty: 4/5
Cost: 4/5
Taste: 5/5
Overall Rating: 4/5
Prep Time: 20~ minutes
Cook Time: 20~ minutes

My mother made this every so often at home, and I always loved it, even though I usually don't care for mushrooms. Even when I turned vegetarian, I'd pick out the beef and enjoy the saucy noodles. I finally got the recipe from her and tried it out myself using seitan. It was my first experience cooking with seitan, and I can't say I'm going to rush to try it out again. I'll probably use tofu as a cheaper substitute or find a way to prepare it so that it's not as mushy. It turned out nicely apart from that, and I can't wait to make it again!

Ingredients List

1 cup sour cream
1 pound white mushrooms, washed and sliced
3 tbsp butter
2 tbsp flour
1 tbsp dijon mustard
1 tbsp tomato paste or ketchup
2 tsp horseradish
1 cup vegetable broth
1 pound cubed seitan (or other meat sub such as tofu, mock meat, or double the amount of mushrooms)
1 package egg noodles or pasta of your choice

1. Start preparing your pasta. It should finish about the same time as the sauce, but there's no harm in letting either of them sit and wait.

2. In a separate large pot, melt butter over medium-low heat and add sliced mushrooms. Cook until brown and swimming in their own "juice". Remove from heat.

3. Add in flour, dijon, tomato paste, horseradish and stir well.

4. Add broth and put back on high heat, stir until boiling.

5. Add sour cream, stir. Add your prepared meat substitute and cook for about 7 more minutes, stirring regularly.

5. Pour over prepared pasta, stir and enjoy!
the Jennifer Incident™_greatguitarsex on March 31st, 2010 10:46 am (UTC)
I LOVE stroganoff but hate that I have to resolve to using something like Hamburger Helper all the time so this is right up my alley. Thank you for it! :D