“One Pot Stroganoff”
3 tablespoon olive oil
8 ounces sliced mushrooms
2 tablespoons dairy-free butter (e.g. Earth Balance)
1/2 cup onion
2 medium garlic cloves
1.5 pound steak, sliced
1/4 cup flour + 2 teaspoon paprika
1/4 cup apple sauce
1 quart beef broth
1 tablespoon corn starch
1/2 teaspoon pepper
3/4 cup Tofutti Better Than Sour Cream
Parsley (to taste and/or garnish)
Cook mushroom in olive oil with salt and pepper over medium heat for about 3 minutes. Set aside in a separate dish.
Add butter, onion, and garlic to the pan that the mushrooms were in and cook until soft.
Add beef and season with pepper. Cook until no longer pink.
Sprinkle flour and paprika over the meat mixture and cook 1-2 minutes.
Add applesauce and cook until it starts to evaporate.
Add beef broth. Add corn starch. Increase heat to medium high, bring to simmer or light boil. Add noodles and cooked mushrooms, stir to combine.
Reduce heat to medium-low and simmer 6-8 minutes, until cooked through. Remove from heat and add Tofutti Better Than Sour Cream and parsley. Serve immediately.
Created exclusively for Tofutti Brands, Inc. by Katie Clark.