Vegetarian Stroganoff

started as a joy of cooking recipe, twiqued beyond recognition. NOT your "hamburger and mushroom soup" recipe, this is the real thing!

• Ready In: 40 mins
• Serves: 4
• Yields: 8 cups

Ingredients

• 1 1⁄2 cups vegetarian beef strips
• 2  tablespoons olive oil
• 10  large white mushrooms, sliced
• 1  small  white onion, chopped
• 1  cup  low-fat vegetable broth (made strong, i have a "beef" one that's good)
• 1  cup low-fat sour cream
• 1⁄2 cup green olives, sliced
• 1  tablespoon Dijon mustard
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  tablespoon dill
• 1⁄2 teaspoon garlic powder
• 1  teaspoon tamari or 1  teaspoon soy sauce
• 2  tablespoons cold water
• 1  tablespoon cornstarch
• 5  cups cooked pasta (egg noodles or rotini)

Directions

1. saute mushrooms and onions till soft.
2. add spices, tamari, mustard, and broth. simmer for ten min.
3. mix cold water and corn starch first, then add to mushroom mixture, stir till it starts to thicken, then add sour cream, olives, and "beef" strips.
4. heat through and adjust seasonings. add pasta and serve topped with parmesan. goes well with a simple green salad and a crisp white or rose wine.