If you’ve been reading my posts, you might have read in a recent recipe that mushrooms are new to me. I was not a big fan of them at all until recently. In fact, I spent many hours of my life picking out the mushrooms whenever they were present in a dish that someone else had prepared. Recently though, I found a mushroom variety that I love. The cremini mushroom is so meaty and the texture is not slimy like other mushrooms. So now, some of those home-style recipes that I never bothered to prepare in the past, have been populating my kitchen.
This “beef” stroganoff recipe is a perfect example of such a recipe. Now, as you know, popular beef stroganoff recipes contain ground beef as one of the main ingredients, but since my vegetarian partner can’t eat meat, then I substituted the ground beef for Yves veggie ground round. I’m such an advocate of this product! It’s a great source of protein and extremely low in fat. There’s no artificial preservatives, colours, or flavours; no trans fat; it’s cholesterol free; and a great source of fibre as well!
If you live in Canada, particularly in the Toronto area, you can find Yves Veggie Cuisine at most of your local grocery stores. Each package, which is the equivalent of one pound of ground beef, usually retails for $4.99 each. But, Loblaws sells a four-pack for $11.99, and even better, Food Basics sells the same four-pack for $9.99. That’s a huge savings if you plan to incorporate this product into your diet. It’s also worth noting that you can freeze the packages and easily defrost them overnight in the refrigerator. Right now, I have a total of eight packages in my freezer.
When preparing this recipe, treat the veggie ground round the same as you would regular ground beef. And, if you can’t find the Yves products, you can certainly use dried textured vegetable protein – just follow the package instructions for rehydration purposes.
Back to the recipe…
This vegetarian version of beef stroganoff is just like the original; it’s creamy and full of beefy goodness and loaded with sautéed mushrooms. This recipe requires very little prep and uses only one pot (actually, a skillet) to bring a complete meal to your family’s table. Let’s get down to business!
- 2 312g packages of Yves Original Veggie Ground Round
- 3 cups cremini mushrooms, sliced
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup water
- 1 500g package pasta noodles/shells
- 2 teaspoons paprika
- Salt and pepper to taste
- ¾ cup sour cream
- 1 tablespoon olive oil
- ¼ chopped parsley
- In a large skillet, sauté the mushrooms in the butter until deep brown in colour; remove from pan and place in a large heat-proof bowl and set aside
- Add the olive oil to the pan and sauté the onions until translucent; add the garlic and continue to sauté for two more minutes
- Add the veggie ground round and paprika, and cook until heated through (approximately 4-5 minutes); remove from pan and add to the bowl of sautéed mushrooms
- Add the veggie stock and water to the pan; allow liquid to come to a slight boil
- Add dry pasta and a dash of salt
- Allow pasta to boil until liquid has absorbed and evaporated (keep an eye on your pan; when the pan begins to dry, the pasta might burn)
- When all of the liquid is gone, add back the mushrooms, onions, and veggie ground round
- Add the sour cream and toss together
- Taste, and season accordingly with salt and pepper
- At the last minute, toss in the chopped parsley and toss to mix together