Impossible Beef Stroganoff
The impossible beef stroganoff is made with plant-based proteins and a generous blend of spices. Add your favorite pasta or mashed potatoes for a quick weeknight meal!
Equipment
- 1 medium sauce pan
- 1 Strainer
Ingredients
- 1.5 cups water
- ½ cup dry white wine
- 12 ounces Vegan Sour Cream Kite is the brand used in this recipe
- 1 box Fusilli Chickpea Pasta Any gluten-free pasta
- 1 medium onion diced
- 3 cloves garlic diced, garlic powder works too.
- 3 cubes vegetable beef bullion substitute
- 12 ounces Impossible Beef Any brand of plant-based beef will work
- 1 teaspoon Italian seasoning
- 1 teaspoon parsley dried or chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1.5 teaspoons corn starch
- 1.5 tablespoons Worcestershire sauce
- 4 tablespoons Olive oil avocado oil will work too.
Instructions
- Begin by opening your package of impossible beef. I’ve found that if you freeze it first until it's almost but not quite solid, it makes the meat easier to work with and cut the way you want. Slice the square of beef down the middle, and then, cutting along the short end, cut slices about ¼ inch thick so that you have pieces about 2” long.
- Heat a large skillet over medium heat and pour in 2 tablespoons of oil, allowing it to warm. Salt and pepper your meat substitute and then place in hot oil, seasoned side down, covering the pan and making sure there is no stacking.
- Brown the beef for about 2 minutes, then flip and brown for an additional 2 minutes. Remove from heat and set aside on a plate.
- In the still-heated pan, addthe remaining oil and then add the onions. Stir and let the mixture cookfor about 4 minutes, or until the onions begin to become translucent. Add the garlic to the hot oil and stir until it cooks for about 1 minute.
- While the onions are cooking, stir the bullion into the warm water in a separate bowl until it is dissolved. Then, slowly stir in the cornstarch and stir vigorously until it is dissolved. Set aside.
- Add the wine and let it cook down, about 3 to 4 minutes. Add the Worcestershire sauce, Italian seasoning, a pinch of salt and pepper, and your broth mixture and stir. Reduce the heat to low.
- Your sauce should begin to thicken immediately. Continue stirring to ensure consistency and then add the partially cooked beef back. Cover and let simmer on low for about20 minutes. If it continues to bubble, reduce the heat to a warm setting.
- While the beef simmers, bring apot of water to a boil and drop in the pasta. Cook until fork-tender, staying on the al dente side so that the pasta doesn’t get too mushy. Drain and set aside.
- After draining the pasta, add the sour cream to the beef mixture and turn off the heat. Stir thoroughly until incorporated, then cover. Let it stand for a minute or two.
- Plate up the pasta, and then scoop the Impossible Beef Stroganoff mixture over it. Garnish with a sprig of fresh parsley and savor the flavor!
Notes
- One thing I left out was the fresh mushrooms. So if you’re a mushroom fan, then slice up a handful of your favorites and sauté them with the onions and garlic. Everything else is the same.
- The reason we sliced the beef frozen, or nearly so, is that it’ll hold its shape. After cooking on both sides, you’ll have a semi-crispy and firm set of slices.
- Always salt your meat first; it helps to bring out the flavors. Also, if you’re using fresh herbs such as rosemary, thyme, oregano, or parsley, add these when you’re ready to add the garlic. A little sauteing will bring out those fresh flavors.
Nutrition
Serving: 1gCalories: 276kcalCarbohydrates: 21gProtein: 2gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gSodium: 732mgPotassium: 90mgFiber: 1gSugar: 5gVitamin A: 13IUVitamin C: 2mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!