If you’re not familiar, beef stroganoff or beef stroganov is said to have originated in Russia. I remember the sauce or gravy which I call it, so rich and full of flavor. Well, I wanted to share a vegetarian or even “veganizable” version of my Creamy Mushroom Stroganoff with you all.
½cupsour cream, or plain Greek yogurt or non-dairy plain yogurt (not sweet)
salt and pepper, to taste
Optional Toppings:
fresh flat leaf parsley
grated parmesan cheese
Instructions
In a large pot, prepare the egg noodles, according to package. Drain and set to the side.
Meanwhile, in a large skillet, over medium heat, drizzle a little bit of neutral oil. Add in the onions and sauté for 2 minutes or so and then add in the mushrooms. Allow them all to sauté for around 8 to 10 minutes until the mushrooms become slightly golden (only stirring occasionally). Stir in the garlic, smoked paprika, ground black pepper, tamari, thyme and sauté for a few more minutes, until fragrant.
Stir in the white cooking wine (go to next step if omitting the wine) and allow a minute or 2 for the wine to cook off. Stir in the butter and once melted, lightly dust ingredients in the skillet with the flour. Stir until the flour has been thoroughly worked into all ingredients in the skillet and is slightly golden, about 2 minutes.
Pour in the vegetable broth and Worcestershire sauce and stir. After a few minutes the sauce will begin to thicken. Turn the heat down to medium-low heat and stir in the sour cream. Taste and add salt and pepper to your liking. If the sauce gets too thick, add a little more vegetable broth or water to thin it out some.
Serve over the egg noodles and shower with toppings, if using.