Friday Favorites: Stroganoff

If you are a traditionalist and like your recipes done the old fashioned way, you might want to stop reading here. This is definitely not your great-great ancestor’s stroganoff. In fact, as you notice, the subject does not mention beef. That’s because this recipe does not require meat. *gasp*

Here is the basic outline of the recipe. Like many things I cook, you add the ingredients and adjust the proportions to taste.

` 1 lb. ground beef or1 bag vegetarian crumbles (I prefer Morningstar Farms)
– 1/2 medium onion, diced
– salt to taste
– 1 can cream of mushroom soup (check to see if your brand is vegetarian, if that is your aim)
– milk
– cream cheese, approximately 8 oz
– sour cream
– paprika
– egg noodles

Boil water for noodles. Cook the ground beef or vegetarian crumbles in a large skillet with the onion and salt. Drain if needed. Add soup, cream cheese, and enough milk to make it all creamy. Begin cooking egg noodles. Simmer beef mixture, stirring enough to make sure it doesn’t stick. Right before the pasta is ready, add sour cream & paprika to taste. Heat through & serve over noodles.


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