Vegetable Stroganoff Recipes

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VEGGIE STROGANOFF



Veggie Stroganoff image

The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 28m

Yield 4

Number Of Ingredients 13

3 tablespoons Spectrum Naturals® Canola Oil, divided
1 medium onion, chopped
1 large clove garlic, minced
1 (8 ounce) package sliced button or cremini mushrooms
1 (170 gram) package Yves Veggie Cuisine® Beef Veggie Tenders
2 tablespoons all-purpose flour
1 cup Imagine® Organic Vegetable Broth
1 teaspoon Dijon mustard
½ teaspoon ground thyme
½ teaspoon seasoning salt
½ cup The Greek Gods™ Traditional Plain Yogurt or sour cream
1 tablespoon chopped fresh parsley
1 (8 ounce) package Egg or egg-free noodles, cooked according to package directions

Steps:

  • In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
  • Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
  • Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
  • Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
  • Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 52.8 g, Cholesterol 58.3 mg, Fat 17.5 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 3.6 g, Sodium 522.5 mg, Sugar 4.2 g

VEGETABLE STROGANOFF



Vegetable Stroganoff image

There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good.

Provided by breezermom

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups broccoli, flowerets
1 1/2 cups cauliflower, flowerets
1 1/2 cups carrots, scraped and thinly sliced
3 cups mushrooms, sliced fresh
1 small onion, chopped
1 garlic clove, minced
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon chicken bouillon granule
1 (2 1/2 ounce) can sliced ripe olives, drained (optional)
1 cup ricotta cheese
3/4 cup sour cream
1/2 cup parmesan cheese, grated
1 (16 ounce) package linguine

Steps:

  • Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
  • Start the water for your linguine, and cook the linguine to the package directions.
  • While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
  • Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
  • Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 448.4, Fat 17.8, SaturatedFat 10.4, Cholesterol 52.4, Sodium 269.8, Carbohydrate 54.9, Fiber 3.8, Sugar 5.2, Protein 18

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

TOMATO-VEGETABLE STROGANOFF



Tomato-Vegetable Stroganoff image

Whether you're highlighting veggies or hiding them, your family will enjoy this quick one-dish meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 6

1 lb lean (at least 80%) ground beef
1 box Hamburger Helper™ stroganoff
2 cups frozen cut green beans or Frozen Broccoli Cuts
1 cup hot water
1 cup milk
1 can (19 oz) Progresso™ Vegetable Classics tomato basil soup

Steps:

  • In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until brown; drain.
  • Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling. Stir in uncooked Pasta.
  • Reduce heat; cover and simmer 15 minutes, stirring occasionally.

Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 55 mg, Fiber 3 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 11 g, TransFat 1 1/2 g

TURKEY VEGETABLE STROGANOFF



Turkey Vegetable Stroganoff image

This recipe was printed in the "Arizona Republic" newspaper. I have indicated prep time as 5 minutes, as the only thing involved, is opening the bag of mixed vegetables, sliced mushrooms, and egg noodles. Preparation time assumes the turkey is already cooked.

Provided by James Craig

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups frozen broccoli carrots cauliflower mix
1 1/2 cups sliced mushrooms
2 cups chicken broth
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1/4 teaspoon pepper
1 large onion, sliced
1 (6 ounce) package uncooked egg noodles
2 cups cut-up cooked turkey
1 (8 ounce) container sour cream
1/3 cup water
2 tablespoons all-purpose flour

Steps:

  • Heat mixed vegetables, mushrooms, broth, marjoram, pepper, onion and noodles to boiling in a 10 inch skillet; reduce heat.
  • Cover and simmer about 8 minutes, stirring occasionally; until noodles and vegetables are tender.
  • Stir in turkey.
  • Mix sour cream, water and flour; stir into turkey mixture.
  • Heat to boiling.
  • Boil and stir 1 minute.

Nutrition Facts : Calories 465.8, Fat 18.8, SaturatedFat 9.7, Cholesterol 115.4, Sodium 474.2, Carbohydrate 41.1, Fiber 2.3, Sugar 3.3, Protein 32.5

CHICKEN VEGETABLE STROGANOFF



Chicken Vegetable Stroganoff image

Looking for a classic dinner? Then check out this chicken and vegetable stroganoff recipe - a wonderful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

1 1/2 cups frozen broccoli, cauliflower and carrots
1 1/2 cups sliced mushrooms (4 ounces)
1 large onion, sliced
2 cups chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
3 to 3 3/4 cups uncooked egg noodles (6 ounces)
2 cups cut-up cooked chicken
1 container (8 ounces) sour cream
1/3 cup water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • Heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet; reduce heat.
  • Cover and simmer about 8 minutes, stirring occasionally, until noodles and vegetables are tender.
  • Stir in chicken. Mix sour cream, water and flour; stir into chicken mixture. Heat to boiling. Boil and stir 1 minute.

Nutrition Facts : Calories 445, Carbohydrate 40 g, Cholesterol 135 mg, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 620 mg

VEGETABLE BEEF STROGANOFF



Vegetable Beef Stroganoff image

Veggie lovers rejoice! Our beef stroganoff recipe gives equal star power to vegetables. Add more than three cups of your favorites and let 'em shine!

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 8

1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
2-1/4 cups water
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
3 cups assorted cut-up vegetables
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Brown steak with onion in hot oil in large skillet, stirring frequently.
  • Add water, bouillon cubes, noodles and vegetables. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.
  • Stir in sour cream; cook an additional 2 minutes, stirring occasionally.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 6 g, Protein 21 g

MUSHROOM STROGANOFF



Mushroom stroganoff image

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley, roughly chopped
250g pouch cooked wild rice

Steps:

  • Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
  • Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
  • Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
  • Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

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