Vegetable Stroganoff Recipes

VEGGIE STROGANOFF

Steps:

• 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.

CHICKEN VEGETABLE STROGANOFF

Steps:

• Heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet; reduce heat.
• Cover and simmer about 8 minutes, stirring occasionally, until noodles and vegetables are tender.
• Stir in chicken. Mix sour cream, water and flour; stir into chicken mixture. Heat to boiling. Boil and stir 1 minute.

TOMATO-VEGETABLE STROGANOFF

Steps:

• In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until brown; drain.
• Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling. Stir in uncooked Pasta.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.