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!
And super easy!
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).
4 tbsp. butter
1 medium-large onion, chopped
2 cloves garlic, minced
32 oz. mushrooms (I used Baby Bella but you can use whatever you want), quartered (halved if they’re small)
16 oz, sour cream
4 tbsp flour
2 cups water
4 tsp. Better Than Bouillon Vegetable Paste
12 oz cooked egg noodles
1/4 cup chopped parsley
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.
Let simmer until sauce begins thickens.
Stir in parsley and season with salt and pepper to taste.
Serve over egg noodles and bon appetit!