The beef stroganoff recipe caught my attention immediately and with a few simple tweaks for this new vegetarian I had a yummy, comforting, and satisfying dinner. You might even be able to trick a meat eater with this one.
2-8 oz. packages of cubed Seitan, cut into 1" chunks (available at Whole Foods)
Salt & pepper to taste
3 tbsp butter
1/2 yellow onion, thinly sliced
2 cloves of garlic, sliced
2-8 oz. packages of sliced baby bella mushrooms ('cause I'm lazy)
1 tbsp flour
2 c. vegetable broth
1 1/2 tbsp dijon mustard
1/2 tbsp sugar
1 c sour cream (if you don't eat dairy try using something like Tofutti's Sour Supreme)
Season seitan with pepper and brown in butter for a few minutes on all sides. You my need to do this in a few batches. Remove seitan from pan and add onions, garlic, and mushrooms. Season with salt to taste. Saute until onions become soft then stir in flour. Add broth, stir well, and simmer for approximately 10 - 12 minutes. Add seitan back to the pan with the dijon mustard and sugar. Simmer for another 5 - 8 minutes. Remove from heat and add sour cream and dill. Heat through but do not cook the sour cream. Serve over a bed or egg (or egg-less) noddles.