30 minutes or fewer
30 MINUTES OR LESSUse either steamed rice or noodles as the base for the stroganoff, and offer steamed asparagus or sautéed green beans as an accompaniment. A fancy dessert such as a chocolate mousse makes a fine conclusion.
- 1 Tbs. vegetable oil
- 6 oz. sliced mushrooms
- 6 oz. soy “steak” slices
- 1 cup nonfat sour cream
- ¼ cup dry sherry
- ½ tsp. onion powder
- 1 cup nonfat vegetable stock
- 1 Tbs. cornstarch
- 1 Tbs. tomato paste
- Salt and freshly ground black pepper to taste
- Heat oil in a large skillet over medium heat. Sauté mushrooms and soy “steak” slices until browned, stirring often to prevent sticking. Reduce heat to medium-low.
- Combine sour cream, sherry, onion powder and 3/4 cup vegetable stock, and stir into “beef” mixture. Stir remaining stock with cornstarch and tomato paste until smooth, and add to skillet, stirring to combine. Season with salt and pepper, and continue cooking until mixture thickens slightly, for about 5 minutes. Remove from heat, and serve.
A big bold Zinfandel is the perfect pairing for this end-of-winter dish. Montevina Amador Zinfandel has a beautiful light red color, but it’s big and spicy, the perfect complement to this savory sherry-spiked dish.