Because of my family’s particular food commitments, my beef stroganoff cravings were just going unanswered. Until now.
I found this Paula Deen recipe for Beef Stroganoff online and wondered if I could make it work as a vegetarian thing. Lo and behold, I did indeed. Here’s how I made it work.
- Replace 1-1/2 pounds cubed round steak, cut into thin strips, with 2 packs of Trader Joe’s Beefless Tips.
- Modify House Seasoning to just 1/4 cup pepper (we used white instead of black) and 1/4 cup garlic powder. The Beefless Tips are already somewhat seasoned, and we found the salt in the house seasoning was a little overpowering
- All-purpose flour
- Double the olive oil and butter to 4 tablespoons each (the Beefless Tips don’t give off the kind of fat/dripping/extra lubrication that regular steak would)
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10-3/4 ounce) can vegetable broth
- 1 (10-3/4 ounce) can cream of mushroom soup (I used a “Healthy Choice” option from Campbell’s that seemed to have lower fat/sodium levels)
- I completely omitted the additional salt and black pepper
- 1 cup sour cream (we used light, but use whatever)
- Cooked egg noodles (we had our leftovers on brown rice, though, and it was just as good!)
Make sure your Beefless Tips are totally thawed before “seasoning” in the modified House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. If you want to start with just half of my recommended oil + butter to brown the Tips, this will work fine. Just add the rest in before the next step.
Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and veggie broth. Cook over low heat for about 30 minutes, covered. (Covered is very important.)
If you need salt and pepper, you can add it here, but we found the seasoned “beef” was adequate. Stir in the sour cream during the last few minutes, right before you serve. Serve over cooked noodles/rice.
Obviously, we’re vegetarians who are fine with eating dairy (among other things that people on the various stops along the vegan-to-vegetarian-to-pescetarian sliding scale), but I am confident that others could make this way-too-delicious recipe work for them, too, no matter what their dietary needs.