A rich and tasty vegetarian version of Stroganoff…simply delicious.
1 20-oz can Worthington Vegetable Steaks, cut into strips and breaded in flour
1 med onion, chopped
1 6-oz can sliced mushrooms, drained (or 3/4 C sliced fresh mushrooms)
1/4 tsp garlic powder
2 Tbsp McKay’s Beef-life Seasoning
1/2 tsp salt
2 Tbsp soy sauce
1 C hot water
1 Tbsp dried parsley
2/3 C sour cream*
1/3 C grated cheddar cheese*
2 Tbsp canola oil
In a large saucepan over medium-high heat, saute steaks and onion in 2 Tbsp of oil. When onion is 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.
*Lite Version Substitution
2/3 C fat-free sour cream
1/3 C 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 C water (in which is dissolved 1 Tbsp cornstarch). Bring to a boil, stirring constantly. Do this before adding cheese and sour cream.
Submitted by Debby Shabo Wade
Recipe by Charlotte Ishkanian
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Read more at the source: Worthington Vegetable Steak Stroganoff
Article excerpt posted on en.intercer.net from Vegetarian recipes.