Prep 10 mins
Cook 30 mins
This recipe comes from Linda's excellent cookbook "Home Cooking" and is one of my favorite of all time! I recommend using Morningstar Farms Grillers Original burgers and make sure the sour cream is gelatin-free if you're a vegetarian. Recipe can easily be cut in half to make about 3-4 servings.
- Melt the butter in a pan, and saute the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
- Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles. Cook noodles as directed on bag.
- Add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.
We are not vegans, but I had some veggie burgers in the freezer & needed something quick & easy. This dish was much better than I expected! I love beef stroganoff & have tried many different versions. I have to say that if I didn't add the wine it may not have come out as good. The wine adds another dimension that makes it top notch. I'm not a fan of plain veggie burgers, but all of the ingredients mask the veg burger flavor really well! As a side note, I did add approx 1/4 cup of veg.broth as it cooked. Also, as I was cooking, I had my computer music playlist set to "random"... a Wings song, "Silly Love Songs" started to play! That freaked me out just a little...; )
While I am not a vegetarian, I do try to eat less meat and I am glad to find this recipe using Veggie Burgers. This dish is very tasty and you really don't miss the meat at all. Great recipe, dankascully64, thanks so much for sharing it.