Worthington Vegetable Steak Stroganoff

[Guest guest]

Worthington Vegetable Steak Stroganoff

Submitted by Charlotte Ishkanian

 

 

 

Course: Main Course

Yields: 8 servings

 

 

 

Ingredients

1 20-ounce can Worthington Vegetable Steaks, cut into

strips and breaded in flour

1 medium onion, chopped

1 6-ounce can sliced mushrooms, drained (or 3/4 cup

sliced fresh mushrooms)

1/4 teaspoon garlic powder

2 tablespoon Mckay's Beef-like seasoning

1/2 teaspoon salt

2 tablespoons soy sauce

1 cup hot water

1 tablespoon dried parsley

2/3 cup sour cream

1/3 cup grated cheddar cheese

2 tablespoons canola oil

 

 

 

 

 

 

Instructions

In a large saucepan over medium-high heat, saute

steaks and onion in 2 tablespoons of oil. When tender

add mushrooms. Add garlic, seasonings, and water and

simmer for 20 minutes or until thickened. Turn heat

off and add sour cream and cheese, stirring until

cheese is melted. Pour sauce over cooked noodles of

your choice. Rewarm when ready for potluck.

 

Light Version Substitution: 2/3 cup fat-free sour

cream`1/3 cup grated reduced-fat cheddar cheese

 

Helpful Hint:To stretch this recipe (for unexpected

company), add additional beef-like seasoning and soy

sauce and 1/2 to 1 cup water (in which is dissolved 1

tablespoon cornstarch). Bring to a boil, stirring

constantly. Do this before adding cheese and sour

cream.

 

Nutritional Information per 3 ounce square

Calories: 175

Total Fat: 12g

Saturated Fat: 5g

Cholesterol: 19mg

Sodium: 1100mg

Total Carbohydrates: 6g

Dietary Fiber: 3g

Protein: 13g

 

 

 

 

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