Recipe information
Ingredients for - Veggie Stroganoff
1. Spectrum Naturals® Canola Oil, divided - 3 tablespoons
4. Sliced button or cremini mushrooms - 1 (8 ounce) package
5. Yves Veggie Cuisine® Beef Veggie Tenders - 1 (170 gram) package
7. Imagine® Organic Vegetable Broth - 1 cup
11. The Greek Gods™ Traditional Plain Yogurt or sour cream - ½ cup
13. Egg or egg-free noodles, cooked according to package directions - 1 (8 ounce) package
How to cook deliciously - Veggie Stroganoff
1. Stage
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.
2. Stage
Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
3. Stage
Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
4. Stage
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.
5. Stage
Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.
