Mushroom Stroganoff

The meaty texture of mushrooms plays well with the traditional flavor profile of a classic beef stroganoff dish. The creamy sauce packs a protein punch with a surprising ingredient: tofu.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To create your own broth with Better Than Bouillon, stir in 1 1/4 tsp of Better Than Bouillon to 1 1/4c of hot water (use a 1:1 ratio).

Step 2

Prepare the noodles using the package directions, omitting the salt. Drain well in a colander. Set aside.

Step 3

In a large non-stick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, and 1/4 cup broth for 8 to 10 minutes, or until the vegetables are soft, stirring frequently.

Step 4

Stir in the garlic. Cook for 1 minute, stirring occasionally.

Step 5

Stir in the flour. Cook for 1 minute, or until the flower is absorbed, stirring constantly.

Step 6

Stir in the wine substitute (1/2c broth + 1tsp lemon juice or white vinegar), Worcestershire sauce, soy sauce, thyme, marjoram, and the remaining one cup broth. Gently stir in the tofu and tomatoes. Cook, covered, for 3 to 4 minutes, or until the sauce has thickened, stirring occasionally.

Step 7

Stir in the noodles and sour cream. Reduce the heat to medium. Cook for 1 to 2 minutes, or until the stroganoff is heated through.