Beef Stroganoff (also sometimes spelled stroganov, stroganof or stroganhof) is a Russian dish (called 'Бефстроганов') of sautéed pieces of beef served in a sauce with 'smetana' or sour cream. From its origins in 19th century Russia, it has earned considerable popularity around the world.
This version of the recipe uses mock beef strips and is suitable for vegans.
2 cups thinly sliced onion
4 cloves minced or pressed garlic
4 cups sliced mushrooms
2 cups mock beef strips
2 Tbsp corn starch
3 Tbsp soy sauce
1 1/3 cup vegetable broth or water
½ tsp garlic granules
2 Tbsp tahini
2 tsp canola oil or olive oil
Ground black pepper to taste
- Stir the corn starch and soy sauce together in a medium size saucepan and make a thin, smooth, paste.
- Whisk in the vegetable broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to the boil.
- Remove from heat and beat in the tahini. Cover the saucepan and set aside.
- Pour the oil in a large skillet and heat over a medium high heat. When the oil is hot, sauté the onion and garlic until fragrant. Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
- Stir the mock beef strips and the gravy that you set aside into the onions and mushrooms. Reduce the heat to low and stir frequently for about 5 minutes, until the strips are heated through.
- Season the stroganoff with ground pepper and garnish with pepper and mint.
- Serve with steamed rice or pasta.
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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