Beef Stroganoff

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* Exported from MasterCook *

 

Beef Stroganoff

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups vegetable stock -- beef style

1 cup TVP chunks -- beef style

1 pound fettucine

1/4 cup olive oil

1 onion -- finely chopped

8 ounces mushrooms -- sliced

2 tablespoons unbleached flour

1 cup soy milk

1 teaspoon Dijon mustard

1/4 teaspoon pepper

1/2 teaspoon salt

1/2 lemon -- juiced

1 cup soft tofu

 

Combine TVP and half of stock in a pot, bring to boil and let sit 10 minutes.

 

Boil water for pasta and cook pasta per directions.

 

Heat half of oil in skillet, add onion and saute 3 minutes. Set aside and saute

mushrooms in remaining oil 3 minutes. Add onions and reconstituted TVP and

saute one minute.

 

Sprinkle with flour and stir until absorbed. Mix in remaining stock slowly,

stirring 3-5 minutes until thickened.

 

Stir in milk, mustard, and pepper and simmer until thickened, about 10 minutes.

Remove from heat.

 

In a bowl, whisk lemon and salt into tofu to make sour cream and stir into the

stroganoff.

 

Place fettucine on plate and top with stroganoff.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 681 Calories; 19g Fat (24.6% calories

from fat); 21g Protein; 108g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol;

1114mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0