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Vegetable "Beef" Stroganoff


Vegetable 'Beef' Stroganoff

Who said stroganoff had to have beef? This recipe proves that some hearty chunks of tofu and vegan cheeses can add flavor to the traditional dish without the animal product.

Notes

To read more about Lisa Books-Williams and her holistic teachings, visit her website.

Ingredients

  • 2 packages vegetable beef chunks
  • 2 Tablespoons vegetable oil
  • 1 1/2 Pound cremini mushrooms, sliced
  • 3 cloves garlic, whole
  • 3 cloves garlic, minced
  • 2 large onions, cut into thin slices
  • Half 8-ounce container vegan cream cheese
  • 1 Cup vegan sour cream
  • 6 Ounces tofu, drained
  • 2/3 Cups unsweetened soymilk
  • 1/2 Cup Madeira wine
  • 1 Cup vegetable broth
  • Salt and pepper, to taste

Servings6

Calories Per Serving418

Folate equivalent (total)50µg13%

Riboflavin (B2)0.9mg50.4%


If you’ve ever chewed your way through dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Just two simple rules for juicy, tender beef:

the 30 Second Sear ( <– PS I totally made up this name)

The first rule is fairly self explanatory – for a quick cooking recipe like Beef Stroganoff, you can’t get away with using a better value tough cut like chuck beef.

But if you want to make this retro classic the way it’s intended and to experience all that Beef Stroganoff is when the beef is tender, juicy perfection, then there’s no getting around the fact that you will need a good quality steak that’s nicely marbled with fat.

I know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.

I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the only way to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.


What is stroganoff?

Just in case you&rsquove missed all my various stroganoff recipes, I&rsquoll give you a brief summary of what stroganoff actually is.

Stroganoff is a Russian dish that&rsquos usually made with beef cooked in a sour cream sauce &ndash mushrooms are often used in the vegetarian version instead of the beef. It&rsquos one of those recipes that has spread across the world, with every country coming up with their own way to make it.

My own recipe, which I&rsquove used as the basis of all my various versions of stroganoff, isn&rsquot authentically Russian, but it is a really easy way to put a tasty, tasty dinner on the table in next to no time.


Recipe of the Week – Vegetarian Stroganoff

Before we became vegetarian, Beef Stroganoff was one of my very favorite dishes. Sure, I knew it was loaded with fat and calories, but there was just something about it’s creamy goodness… every now and then, it was worth the splurge.

For a long time, I didn’t even think about trying to recreate it, probably because anything that leads with the word “beef” can seem like a no-brainer for vegetarians.But I have to say, I really regret not trying to modify this sooner. It’s AH-Mazing!

Okay, still not great in terms of fat (although I’m going to try subbing Greek yogurt for the sour cream next time), but no meat and so delicious, none of us missed the beef. I made it for the kids for Valentine’s Day last week, served it with green beans sauteed in butter, garlic, and lemon, and topped it all off with my famous No Red Velvet Cake.

Best. Valentine’s. Dinner. Ever.

After mentioning it on Facebook, a bunch of you clamored for the recipe, so here tis! Hope you enjoy it as much as we did.

I’d say this serves 6-8 people. All measurement accomodate a standard size bag of egg noddles (12 oz).

1 medium-large onion, chopped

32 oz. mushrooms (I used Baby Bella but you can use whatever you want), quartered (halved if they’re small)

4 tsp. Better Than Bouillon Vegetable Paste

Saute onion, mushrooms, and garlic until onion is translucent.

In the meantime, combine sour cream, flour, water, and vegetable paste in a medium bowl.

Once onions are translucent and mushrooms are cooked but still firm, add flour mixture to pan. Stir until combined.


  • 1 pound beef (lean, top round)
  • 2 teaspoons vegetable oil
  • 3/4 tablespoon onion (finely chopped)
  • 1 pound mushroom (sliced)
  • 1/4 teaspoon salt
  • black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon basil (dried)
  • 1/4 cup white wine
  • 1 cup yogurt (plain, low-fat)
  • 6 cups macaroni (cooked in unsalted water)

1. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in non-stick skillet. Saute onion for 2 minutes.
2. Add beef and saute for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.
3. Add remaining oil to pan saute mushrooms.
4. Add beef and onions to pan with seasonings.
5. Add wine and yogurt gently stir in. Heat, but do not boil.
6. Serve with macaroni.


Instructions

  • Make Ahead Freezer Meal: Omit or reserve the fresh parsley as an optional topping.  Prepare the noodles and beef mixture as directed.  Cool completely.  Layer the cooled noodles and beef mixture in a 13x9x2-inch baking pan, wrap tightly and freeze.  From frozen, bake, covered, at 350°F for 50 minutes.  Or, thaw in the refrigerator, bake, covered, for 35 minutes.  Top with the optional parsley before serving, if desired.

Cook and drain the noodles according to the package directions.  While the noodles are cooking, season the beef with salt and pepper.  Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.  Pour off any fat.

Reduce the heat to medium. Add the onion to the skillet and cook until lightly browned.  Stir in the soup, broth, Worcestershire, garlic powder and paprika and heat to a boil.

Stir in the sour cream.  Return the beef to the skillet and cook until done (do not boil).  Season to taste.  Serve the beef mixture over the noodles. Sprinkle with chopped fresh parsley, if desired.


Pat the meat dry with paper towels. Cut the beef against the grain into 2-inch strips about 1/2 inch thick. Sprinkle the meat with the salt and pepper and set aside.

Melt 1 tablespoon of the butter in a medium saucepan over medium heat.

Blend in the flour and cook, stirring constantly, for 2 minutes.

Gradually pour in the beef stock, stirring and cooking until thickened and smooth.

In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes.

Push the onion to one side of the skillet. Add the meat in batches and sear until light brown on both sides. Once done, push the seared meat into the onion to make room for the next batch.

Once all of the beef is browned, add the beef and onion to the thickened sauce. Cover and cook on low, stirring occasionally, about 10 minutes.

Take a tablespoon or two of the hot sauce and add to the sour cream mix well. This is called tempering and prevents the sour cream from curdling.

Stir the sour cream into the sauce and heat through but do not boil.

Arrange the beef stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley.

What's the Best Beef for Stroganoff?

This recipe calls for top sirloin, which is a tender cut of meat. Because the beef isn't cooked for too long in this recipe, the beef shouldn't be a cut that is tough or requires a long, slow cooking time. If you cannot find top sirloin, you can use boneless rib-eye steak, filet mignon tips, or beef tenderloin. (Tenderloin is pricey, but it is excellent in stroganoff.) If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook.


Notes

Any tender steak cut can be use in place of tenderloin. I recommend hanger steaks or flap meat (sometimes labeled sirloin tip in the Northeast). If using an alternative steak cut, I advise cooked to medium rare instead of rare. Frozen pearl onions can be used in place of fresh, though fresh will have better flavor and texture. Peel pearl onions by trimming the ends, cutting a small X into the ends of each one, submerging in boiling water for 30 seconds, and peeling under cold running water. The skins will slip right off. Watch this video for details.


Beef Stroganoff

The classic dish beef stroganoff actually dates back to 19th century Russia and is said to have been named for the diplomat Count Paul Stroganov. Originally the recipe consisted of sliced or cubed beef (a tender cut like tenderloin or top loin) that was sauteed in butter with onions and mushrooms and served with a sour cream sauce. Today you will find stroganoff recipes using sirloin tips, stew meat, or ground beef.

This outstanding and easy-to-follow recipe will be your go-to for classic beef stroganoff. Sirloin steak, mushrooms, and onion go into a savory sour cream sauce that tops warm.

Method: stovetop
Time: 30-60 minutes

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Method: crock pot
Time: 2-5 hours

The only thing better than how good this creamy stroganoff tastes is how easy the cleanup is. Cook and serve it all in the same skillet, just boil some noodles to go alongside.

Method: stovetop
Time: under 30 minutes

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Classic creamy mushroom sauce over strips of beef is plenty tasty on its own, but the dash of dill really elevates the flavor and pairs nicely with the cool.

Method: stovetop
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Mmmm! Comfort food! This recipe is made with ground beef, onion, fresh mushrooms, flour, beef broth, and sour cream and is served over noodles.

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Everybody loves a classic stroganoff, but it's not exactly a hands-off recipe. The crockpot comes to the rescue as it always does with a thick, creamy sauce that turns out.

Method: crock pot
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The trick to this recipe in the sauce: a roux with beef broth, sour cream, and tomato juice makes it extra rich and creamy. For the classic approach, serve over egg.

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Method: stovetop
Time: 30-60 minutes

Made with Worcestershire sauce, paprika, vegetable oil, salt, black pepper, sirloin steak, onions, mushrooms, all-purpose flour, beer

Method: stovetop
Time: under 30 minutes

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Method: crock pot
Time: over 5 hours

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Method: oven, stovetop
Time: 2-5 hours

Easy recipe for an impressive meal! Egg noodles cook in a sour cream sauce with beef and mushrooms in this quick take on the classic stroganoff. One.

Method: stovetop
Time: 30-60 minutes

Made with sour cream, beef stew meat or round steak, oil, flour, onion, garlic, mushrooms, beef broth, tomato paste, Worcestershire sauce

Method: pressure cooker
Time: 30-60 minutes

Made with ground beef, onion, mushrooms pieces & stems, cream of mushroom soup, cream of chicken soup, sour cream, egg noodles

Method: stovetop
Time: under 30 minutes

Made with refrigerated biscuits, ground beef, black pepper, french fried onions, cream of mushroom soup, sour cream

Method: oven, stovetop
Time: 1-2 hours

Made with spinach, beef tenderloin, butter, mushrooms, salt, dill pickles, pickle juice, cream, vegetable oil, eggs noodles

Method: stovetop
Time: 30-60 minutes

Made with noodles, sour cream, bacon drippings or vegetable oil, green onions, ground sirloin, green cabbage, water, onion soup mix, cream of mushroom soup

Method: stovetop
Time: 1-2 hours

Made with cream of mushroom soup, yogurt, beef, kosher salt, all-purpose flour, butter, peanut or canola oil, curry powder, white wine, green onions

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Time: 1-2 hours

Made with sour cream, boneless chuck roast, egg noodles, crushed tomatoes, tomato sauce, tomato paste, sliced fresh mushrooms, beef stroganoff seasoning mix

Method: crock pot
Time: over 5 hours

Made with onion, garlic, red wine, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, mushroom stems and pieces

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Time: 1-2 hours

Made with pearl onions, butter or margarine, sirloin steak, salt, black pepper, flour, half and half, cream cheese, tomato paste, mushrooms

Method: stovetop
Time: under 30 minutes

Made with flour, sour cream, tomato paste, ground beef, onions, garlic, mushrooms, salt, black pepper, beef broth

Method: crock pot, stovetop
Time: 2-5 hours

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Method: stovetop
Time: under 30 minutes

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Time: 30-60 minutes

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Time: 30-60 minutes

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Watch the video: Μοσχάρι στρογγανόφ (January 2022).