Meatless Soy Crumble Stroganoff

  • 3 Tbsp olive oil
  • 3 cloves garlic, peeled and minced
  • 1 onion, chopped
  • 10 oz. fresh mushrooms, sliced
  • 3 Tbsp all-purpose flour
  • 1 Tbsp ketchup
  • 1 Tbsp Worcestershire sauce
  • 1 - 10 1/2 oz. can vegetable broth
  • 1/4 cup dry white wine
  • 1/2 tsp dill weed or 2 Tbsp snipped fresh dill
  • 1 - 12 oz. package meatless soy crumbles
  • 2 cups low-fat sour cream
  • Salt, to taste
  • Freshly ground pepper, to taste
  • Snipped fresh dill or parsley
  • Cooked egg noodles image placeholder

In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté for 2 to 3 minutes. Add mushrooms; sauté until lightly browned. Sprinkle flour over mushroom mixture. Add ketchup and Worcestershire sauce. Gradually add vegetable broth, stirring until smooth. Bring to a boil, stirring constantly. Reduce heat to low; simmer for about 5 minutes. Add wine, dill and meatless soy crumbles, blending well. Cook for 5 minutes, then stir in the sour cream, salt and pepper to taste. Simmer until heated through. Serve over hot cooked noodles. Sprinkle snipped dill or parsley over the top.

Servings: 6 to 8
Submitted by: Recipe Group Member
Date: Jan, 13, 2000