As Fall arrives and the chill is in the air, we naturally want to eat more comfort foods. I finally figured out a way to use the Trader Joe's beef-less strips I bought a few weeks ago. I needed something quick and easy, that I could adapt for my vegetarian. So tonight I concocted a quick Beef-less Stroganoff that satisfied both of us. The husband even went back for seconds. Success! These strips also pack 20g of protein and only 120 calories in 1/3 of a package. You could make it with steak or meatballs, but I didn't miss the meat at all.
1 box of Trader Joe’s Beef-Less strips
1/2 C chopped Red Onion
1 C sliced button mushrooms
1 C (1 large) Russet Potato, chopped into ½” pieces
3 oz reserved water from boiling potatoes
7 oz Vegetable Stock
1 10-3/4oz can of Campbell’s condensed Cream of Mushroom Soup
½ C Fat Free Sour Cream
1 Tbsp Olive Oil
1 Tbsp butter or margarine
1 Tbsp Flour
Crushed Red Pepper
Thinly sliced scallions for garnish
Cooked extra broad Egg Noodles
Boil potatoes in just enough water to cover by about an 1”. Boil about 10 minutes or until al-dente. Meanwhile chop the onion and mushroom. Heat oil and butter in a medium heavy saucepan over medium heat. Saute the onion and mushroom about 5 minutes until cooked through and starting to brown. Add the flour and stir in until dissolved. Add the beef strips and stir gently to separate them. Add the potato water to the pan and stir to deglaze the pan. Add the mushroom soup and stock. Simmer about 10 minutes, and season with salt, pepper, paprika, and just a touch of crushed red pepper flakes.
Meanwhile cook the egg noodles. You could use the same pot as the potatoes. Slice up the white parts of 2 scallions. Once the noodles come to a boil, add the sour cream to the stroganoff pot. Stir in, check for seasoning. Serve the stroganoff over the noodles, top with pepper, pepper flakes and scallions – the scallions add a nice crunch.