Tvp Stroganoff Recipes
VEGAN BEEF STROGANOFF
An easy vegan stroganoff made with vegan beefy crumbles, or homemade vegan ground beef in a creamy vegan sour cream sauce.
Provided by Monica Davis
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Cook eggless noodles or pasta according to package directions.
- Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
- Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
- Stir in 1 1/2 cups of vegan sour cream.
- Mix in the cooked noodles, sprinkle with fresh parsley and then serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 397 kcal, Carbohydrate 59 g, Protein 13 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Sodium 426 mg, Fiber 3 g, Sugar 5 g
TVP STROGANOFF
Make and share this Tvp Stroganoff recipe from Food.com.
Provided by Budgiegirl
Categories Soy/Tofu
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in skillet over medium heat.
- Saute onions until soft.
- Add broth, crumbles and mushrooms.
- Season to taste.
- Add sour cream. Heat.
- through.
- Serve over rice.
Nutrition Facts : Calories 213.9, Fat 9.8, SaturatedFat 4.4, Cholesterol 12.7, Sodium 51.7, Carbohydrate 27.9, Fiber 2.4, Sugar 1.7, Protein 4.3
BEEF STROGANOFF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
- For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
- Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
- Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
- To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
- Serve the stroganoff with the noodles, and sprinkle with the parsley.
TVP STROGANOFF
Yield 5
Number Of Ingredients 9
Steps:
- Heat oil in skillet over medium heat Saute onions until soft Add broth, crumbles and mushrooms Season to taste Add yoghurt Heat through Serve over rice
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