Vegetarian Style Quick and Easy Stroganoff

I got this recipe ffrom "Worthington Foods Vegetarian Recipes." Although we do eat meat now, we still love the dishes we made when we were vegetarians and make them often, especially when family (still vegetarians) visits. This one is easy and has that wonderful stroganoff taste! Cooking time includes the time for cooking the noodles.

• Ready In: 35 mins
• Serves: 8
• Yields: 1 Skillet of Stronanoff

Ingredients

• 1⁄2 cup onion, finely chopped
• 1  garlic clove, crushed
• 2  tablespoons margarine
• 2  tablespoons flour
•  salt (scant)
•  pepper
• 1⁄8 teaspoon dried rosemary, i useally use the one you sprinkle from the jars (dried and crushed)
• 3⁄4 cup fresh mushrooms, wiped with damp paper towel and sliced
• 1 (20 ounce) can  Worthington multigrain cutlets, drained and chopped into 1/2 inch pieces liquid reserved
• 1 (10 3/4ounce) can  mushroom soup (I use the Campbell's Healthy Request one)
• 1 -2  cup sour cream

Directions

1. Saute onion, garlic and mushrooms in a skillet with margarine until tender.
2. Add flour and seasonings.
3. Set aside.
4. In another smaller skillet, saute cutlets until lightly browned on both sides.
5. Cut into 1/2 inch pieces and add to the skillet with the onions and mushrooms and stir well.
6. Add soup that has been mixed with 1/2 c of the reserved liquid from the cutlets.
7. Simmer uncovered 10 minutes.
8. Stir in sour cream and heat thoroughly but do not boil.
9. Serve over cooked noodles or serve over toasted English Muffins.