RE-POST OF RECIPE: Spicy Stroganoff (Lacto-Vegetarian)

[Guest guest]

This no-fuss recipe came to us in Octobeer 2004 from Laurieadrienne. (It is

filed in the

Old World Main Courses folder.) It should just hit the spot for those who want

something

familiar and comforting for themselves and to offer to their families and

friends! Enjoy!

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Although my favorite noodle dishes tend to be primarily Asian,

every now and then I get hungry for some good old comfort food.

This dish tastes just like the stroganoff mom used to make

when I was a kid, but now it's spicy -- and vegetarian.

 

SPICY STROGANOFF

 

2 ounces butter

3 green onions, sliced

2 tablespoons all-purpose flour

1 (15 ounce) can vegetable, un-chicken, or un-beef broth

2 vegetarian bouillon cubes, crumbled

1 cup sliced fresh mushrooms

1 (10.5 ounce) can condensed mushroom soup

2 cups vegetarian crumbles/mince (such as Quorn Grounds or

Morningstar Farms Burger Crumbles), defrosted

1 teaspoon prepared mustard

1/3 cup white wine (or to taste)

1/3 cup sour cream (or to taste)

1/2 tsp hot paprika (or to taste, depending on heat level)

Salt and ground black pepper to taste

Your favorite noodles, cooked

 

In large, deep frying pan over medium heat, melt butter. Add

green onions and stir until slightly wilted. Add the flour and stir

constantly 30-45 seconds until flour is integrated into butter and

mixture is slightly bubbly (don't let the flour get too brown).

 

Add the can of broth all at once and stir constantly until sauce is

smooth and beginning to bubble. Add the crumbled bouillon

cubes and the sliced mushrooms; simmer, stirring, until

bouillon cube is dissolved and mixture has thickened.

 

Stir in condensed mushroom soup, crumbles/mince, prepared

mustard, wine, and paprika. Taste and season with salt if

needed and black pepper. Remove from heat and stir in sour

cream (add as much as you want depending on how creamy you

like it).

 

Serve immediately over noodles.

 

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