Easy 102 min

Veggie Stroganoff

asian european french german greek korean mediterranean middle eastern region russian turkish main soup side spicy sour savory umami hard medium

Prep

30 min

Cook

72 min

Total

102 min

Ingredients (13)

3 tablespoons Spectrum Naturals® Canola Oil, divided g

1 medium onion, chopped g

1 large clove garlic, minced g

1 (8 ounce) package sliced button or cremini mushrooms g

1 (170 gram) package Yves Veggie Cuisine® Beef Veggie Tenders g

2 tablespoons all-purpose flour g

1 cup Imagine® Organic Vegetable Broth g

1 teaspoon Dijon mustard g

½ teaspoon ground thyme g

½ teaspoon seasoning salt g

½ cup The Greek Gods™ Traditional Plain Yogurt or sour cream g

1 tablespoon chopped fresh parsley g

1 (8 ounce) package Egg or egg-free noodles, cooked according to package directions g

Nutrition

kcal

fat

carbs

protein

Instructions

In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.

Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.

Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.

Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.

Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.