I love stroganoff but most of the recipes seem to either include milk products or were complicated, so I made my own version. Instead of sour cream I used a single serving size container of non-dairy greek yogurt. Either soy or almond based yogurt works fine. The resulting gravy is creamy and flavorful.
- 24 oz mushrooms
- 1 onion diced
- .25 cups water for sautéing veggies
- 1 cup veggie broth I recommend better than bullion
- 1 tsp smoked paprika
- 3 tbsp flour
- 1 single serve container non-dairy greek yogurt
- salt and pepper to taste
- 1 pkg egg noodles or egg-free egg noodles to make it vegan
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Wash and slice mushrooms. Dice Onions.
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Start water and boil noodles according to package directions.
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Saute mushrooms and Onions with water with lid on until onions are translucent and mushrooms appear reduced and cooked. 7-10 minutes.
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Add broth and smoked paprika. Mix.
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Mix flour with ¼ c water to avoid clumps of flour in the gravy.
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Heat until bubbly then add Flour mixture. Mix thoroughly.
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Stir in non-dairy greek yogurt.
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Serve over egg noodles.
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Enjoy!
- Wash mushrooms well or there might be grit in your food… not pleasant.
- When you add the flour to the stroganoff mix stir immediately or there will be clumps in your gravy.
- Start the beans at the same time as the stroganoff and they will be ready about the same time.