Where has the summer gone? We’re working on an exterior home renovation, and I swear that the last time I thought about something other than lead paint was April!
We’ve been so busy with our projects that everything else has taken a back seat, cooking included. Thankfully, with a little help from the freezer section, I’ve been able to get by with simple recipes, so we’re not starving to death. 😂
This vegetarian beefless stroganoff is a great example of one of those freezer section finds – it tastes just like its meaty counterpart, and only takes a few minutes to prepare. It’s definitely not health food, but sometimes I need to indulge a little after a long 12 hour day on the scaffolding.
I first came across this recipe on the Gardein website, and after a few tweaks (like removing the mushrooms I despise so much) it has become a regular item in our weekend rotation. I love that I can toss it together with pantry staples, and when things get crazy busy, I can’t argue with a semi-homemade meal that’s on the table in under half an hour!
- 1 Tbsp olive oil
- 1 package vegetarian beef substitute I used Gardein beefless tips
- 1 large onion diced
- 2 cloves garlic minced
- 1 can cream of mushroom soup
- 1/4 c sour cream
- 1/2 c wine white is best, but red works too!
- 2 c egg noodles cooked and drained
Heat oil in a medium sautee pan and brown beef substitute on all sides. Add onions and garlic and cook until onions are tender. Stir in soup, sour cream, and wine, and cook until thickened, about 10 minutes. Serve over noodles.