Recipe: StroganoffUpdate: Morningstar Farms has stopped making the "steak strips" which are used in this and several other recipes on this blog. You may wish to contact them and mention how much you'd like to see the product re-introduced! The best substitute I've found is Westsoy's stir-fry strips, but you may need to ask your local health food store to order them. Another possible substitution for this stroganoff recipe might be cutting Morningstar Farms mushroom burgers into strips. Not sure how well strips would stay together, but the taste would fit well.
This is the easiest recipe for a classic stroganoff that I've been able to create. As given, the recipe makes 2 very generous servings. Increase the noodles to 6 oz to serve 3. You can easily stretch the recipe further by adding more mushrooms and onion, always making sure you make around 2 oz of noodles per person.
4 oz egg noodles, or other flat, broad noodles
2 Tbsp canola or olive oil
1 med onion, cut into strips
1 clove chopped or minced garlic
8 (or 10) oz mushrooms, cleaned and sliced (pre-sliced ones are often sold in 10 oz)
1 package Morningstar Farms Steak Strips
~ 6 oz plain yogurt*
1 Tbsp tomato paste
3/4 cup warmed vegetable broth (or equivalent made from bouillon cube)
2 Tbsp white or red wine**
2 Tbsp flour (regular or whole wheat)
*I like Greek yogurt, but regular or soy will do fine. Greek plain yogurt is usually a bit less than 6 oz in the cup, hence the approximate measure. I always use yogurt, but you can use sour cream also.
**I prefer red, but white is more classic in this dish
Cook noodles according to package directions.
While noodles cook, heat oil in a large skillet, add onions, garlic, and mushrooms. Cook until veggies are getting soft. Add steak strips and continue to cook until heated through.
Mix together the warm broth, wine, and tomato paste. Stir in the yogurt, then the flour.
Add sauce to skillet and cook until it thickens. Serve over noodles.