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Stroganoff https://www.metro.ca/userfiles/image/recipes/Stroganoff-Veggie-1876.jpg PT15M PT30M PT45M
Cut Yves Burger Burger patties in half. Crosscut pieces into 1/2-in. (1-cm) pieces and set aside.In saucepan, sauté onion in oil over medium heat for 5 minutes or until onion is soft.Add mushrooms and sauté 5 minutes or until mushrooms start to brown.Add stock and reduce liquid by half.Stir in flour, tomato paste, mustard, salt, pepper and cook for 2 minutes, stirring constantly to avoid scorching.Remove from heat for 2 minutes and slowly stir in 1/2 cup (125 mL) of vegetable stock. Return to heat and gradually add remaining stock and Yves Burger Burger strips. Cook for 5 minutes.Take about 1/2 cup (125 mL) of hot liquid from pan and add it to sour cream, then stir this mixture into saucepan. Heat through, but do not boil. Serve over noodles or rice.
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2 burger burger 1-2 Tbsp. (15-30 mL) extra virgin olive oil 0.500 onion 2 cups (500 mL) sliced mushroom 1/2 cup (125 mL) stock or white wine 2 Tbsp. (30 mL) flour 1 Tbsp. (15 mL) tomato paste 1 Tbsp. (15 mL) prepared mustard 1/2 tsp. (3 mL) Salt 1 pinch black pepper 1 3/4 cups (440 mL) vegetable stock 1/4 - 1/2 cup (60-125 mL) lite or regular sour cream 4 1/2 cups (4 1/2 g) cooked broad egg noodles use 4 cups (200 g) raw noodles (or 1 1/2 cups - 375 ml raw rice) to make 4 1/2 cups - 1.12 l) cooked
Stroganoff

Stroganoff

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    burger burger
  • 1-2 Tbsp.
    (15-30 mL)
    extra virgin olive oil
  • 0.500
    onion
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  • 2 cups
    (500 mL)
    sliced mushroom
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  • 1/2 cup
    (125 mL)
    stock or white wine
  • 2 Tbsp.
    (30 mL)
    flour
  • 1 Tbsp.
    (15 mL)
    tomato paste
  • 1 Tbsp.
    (15 mL)
    prepared mustard
  • 1/2 tsp.
    (3 mL)
    Salt
  • 1 pinch
    black pepper
  • 1 3/4 cups
    (440 mL)
    vegetable stock
  • 1/4 - 1/2 cup
    (60-125 mL)
    lite or regular sour cream
  • 4 1/2 cups
    (4 1/2 g)
    cooked broad egg noodles
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  • use 4 cups (200 g) raw noodles (or 1 1/2 cups - 375 ml raw rice) to make 4 1/2 cups - 1.12 l) cooked
Imprimer ma sélection

Preparation

Cut Yves Burger Burger patties in half. Crosscut pieces into 1/2-in. (1-cm) pieces and set aside.

In saucepan, sauté onion in oil over medium heat for 5 minutes or until onion is soft.

Add mushrooms and sauté 5 minutes or until mushrooms start to brown.

Add stock and reduce liquid by half.

Stir in flour, tomato paste, mustard, salt, pepper and cook for 2 minutes, stirring constantly to avoid scorching.

Remove from heat for 2 minutes and slowly stir in 1/2 cup (125 mL) of vegetable stock. Return to heat and gradually add remaining stock and Yves Burger Burger strips. Cook for 5 minutes.

Take about 1/2 cup (125 mL) of hot liquid from pan and add it to sour cream, then stir this mixture into saucepan. Heat through, but do not boil. Serve over noodles or rice.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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