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Clarksville, Tennessee, United States
I have been an Ovo-Lacto Vegetarian for a few years and am considering making the switch to a full Vegan diet. I decided to become a vegetarian because I could no longer disassociate the meat on my plate from the loving, kind and peaceful animal it had once been. I have always been an animal lover, so I guess this was a natural progression. I am not a diet or nutrition expert by any means, I am just a woman on a mission to eat better, feel better and live better.

Thursday, November 29, 2012

This Week's Recipe - Dec 2 - 8

“No Beef” Stroganoff

Serves 4 – 6

1 bag Gardein Beefless Tips
1/2 bag or 8 oz. egg noodles, cooked to package directions
1 can Campbell’s mushroom gravy
½ envelope onion soup mix
1 pkg cremini mushrooms, sliced
½ small yellow onion, diced
½ cube vegetarian “beef” flavored bouillon
¼ cup dry red wine (merlot works well)
¼ cup vegetable broth (or more depending on desired sauce consistency)
2 Tbsp vegetable or olive oil
Salt and pepper to taste

1.  Heat oil in a skillet over medium-high heat. 

2.  Add onion and beefless tips; sauté until tips are thawed and beginning to brown, and onions are tender.

3.  Add wine to deglaze the pan. 

4.  Add mushroom gravy, onion soup mix, broth and bouillon.  Stir to combine. 

5.  Add mushrooms, salt and pepper.  Cook until sauce thickens to desired consistency. 

6.  Add egg noodles and stir to coat.

7.  Serve immediately.  (Depending on portion size and what sides you serve this with, it will give you between 4 and 6 servings.)

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