I grew up eating my mother’s “beef stroganoff”. It wasn’t really stroganoff– it didn’t have sour cream. Really it was just cream of something soup, ground beef and onions over noodles, but I really liked it. I’ve found that I can get a similar result from frozen soy crumbles. The addition of some frozen vegetables makes it a bit healthier. The fact that the recipe can be frozen ahead of time is an additional bonus.
Veggie stroganoff
1 package veggie crumbles
1/4 cup chopped onion
1 garlic clove, minced
1 1/4 cup veggie broth
1 can (4 ounces) mushroom stems and pieces, undrained (or fresh ones sauteed)
3 tablespoons lemon juice
1/4 teaspoon pepper
ADDITIONAL INGREDIENTS (for each dish):
2 cups cooked spiral pasta
1 can cream of mushroom soup
1/2 cup sour cream
2 tablespoons water
1 package frozen mixed vegetable, corn or peas
In a skillet over medium heat, cook veggie crumbles, onion and garlic until onions are translucent. Stir in broth, mushrooms, lemon juice and pepper. Place the mixture in a freezer container; cover and freeze for up to 3 months (if making ahead of time). If making immediately, add pasta, cream of mushroom soup, sour cream, frozen vegetables and water; heat through until frozen vegetables are cooked (do not boil). To use frozen mixture: Thaw in a saucepan or skillet and prepare as directed if making immediately. Yield: 4 servings.
