Veggie beef Stroganoff

ate.2018.03.26.d.jpg
This is good! It's basically Beef Stroganoff but made with veggie beef strips.


1.5 oz. egg noodles (dry weight)
85 grams Morningstar veggie steak strips
4 oz. white mushrooms (4 kind of large ones)
1 tbsp. butter
1 tbsp. olive oil
2.0 oz. water
1 tsp. More than Gourmet demi glace
1/8 cup sour cream

These are the veggie beef strips that I used.

ate.2018.03.26.c10.jpg
Here are 85 grams, still frozen:

ate.2018.03.26.c11.jpg
Defrosted in the microwave for 30 seconds and each piece cut in half.

ate.2018.03.26.c14.jpg
Thinly slice the mushrooms (about 1/8" thick slices):

ate.2018.03.26.c12.jpg
1/8 cup sour cream and 1 tsp. More than Gourmet demi concentrate. This is beef, so this dish isn't really vegetarian. I forgot that I was out of veggie demi.

ate.2018.03.26.c13.jpg
1.5 oz. of medium egg noodles (dry weight):

ate.2018.03.26.c15.jpg
Heat a pot of salted water and prepare a 1.5 oz. serving of egg noodles. These take 6 minutes so you want to heat the sauté pan as the water is getting hot but not quite boiling yet.

Add the 1 tbsp. butter and 1 tbsp. olive oil to the pan.

Cook the mushroom and veggie steak strips.

ate.2018.03.26.c16.jpg
When done, transfer to a bowl.

Deglaze the pan with 2 oz. water. And 1 tsp. More than Gourmet demi glace concentrate. Dissolve the concentrate in the water and reduce to less than 1 oz. liquid. 

Lower the heat and add 1/8 cup of sour cream.

Drain the pasta, then add the pasta, reserved veggie beef and mushrooms to the pan. Season with salt and freshly ground black pepper.

Toss to combine then plate.


About this Entry

This page contains a single entry by Rick Kasguma published on March 26, 2018 4:36 PM.

What I ate: March 25, 2018 was the previous entry in this blog.

What I ate: March 26, 2018 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives