Wintry Shroomy StroganoffIngredients
~ 1 tbsp. Earth Balance
~ 1 tbsp. olive oil
~ 1 large onion, diced
~ 1 lb. fake "beef," sliced thin
~ 1 lb. mushrooms, sliced (2 lbs., if omitting beef substitute)
~ 1 tsp. each: salt, parsley
~ 2 tsp. each: paprika, dill
~ Pinch of nutmeg
~ A few generous grinds of black pepper
~ 1 tbsp. vegan Worcestershire sauce
~ 1 cup vegetable broth
~ 2 cups vegan sour cream or plain, unsweetened soy yogurt
~ 1 lb. noodles, cooked and drained according to package directions (vegan "egg"-style noodles would be perfect), or a big batch of your favorite mashed potatoes
~ In a large, deep skillet, melt the EB and the olive oil together, then saute the onions over medium heat, about 5 minutes.
~ Add the "beef" (if using) and cook about 5 minutes more.
~ Add the seasonings and the mushrooms, stir to combine, and cook - you guessed it! - 5 minutes.
~ Add the broth and the Worcestershire sauce, cover the pan, and allow to simmer for 10 minutes.
~ Stir in the sour cream, mix thoroughly, and remove from heat.
~ If using noodles, toss them with a little margarine or oil, salt, pepper, and parsley.
~ Place the noodles (or mashed potatoes) on plates, ladle the stroganoff on top, and serve garnished with a little extra parsley and a grind or two of black pepper.