Impossible Beef Stroganoff
This vegan beef stroganoff is made with plant-based proteins and tons of spices. Add your favorite pasta or mashed potatoes for a quick weeknight meal!
Equipment
- Serrated knife
Ingredients
For the stroganoff sauce:
- 12 ounces Impossible Beef Beyond Beef Works, too
- ½ cup Dry White Wine
- 12 ounces vegan sour cream
- 1 medium onion diced
- 8 ounce chickpea fusilli pasta any pasta will work
- 3 cloves garlic peeled and chopped fine
- 3 cubes vegetarian beef bouillon substitute.
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1.5 tablespoons Worcestershire sauce
- 1.5 teaspoons corn starch
- 4 tablespoons olive oil avocado oil
Instructions
- Begin by opening your package of impossible beef. I've found that freezing it first until it's almost but not quite solid 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 to medium, pour in 2 tablespoons of your oil, and let it warm. Salt and pepper your meat substitute, then place it in hot oil, seasoned side down, covering the pan and ensuring there is no stacking.
- Brown the beef for about 2 minutes, then flip and brown for another 2 minutes. Remove from heat and set aside on a plate.
- In the still-heated pan, add the remaining oil and then add the onions. Stir and let cook for about 4 minutes or until the onions begin to get translucent. Add the garlic to the hot oil and stir while cooking for about 1 minute.
- While the onions cook, stir the bullion into the warm water until dissolved. Then slowly stir in the corn starch and stir vigorously until 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 immediately begin to thicken. Continuing stirring to ensure it's consistent, then add back the partially cooked beef. Cover and let simmer on low for about 20 minutes. If it continues to bubble, reduce the heat to warm.
- While the beef simmers, bring a pot of water to a boil and drop inthe pasta. Cook until fork-tender, staying on the al dente side so thatthe 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 in thoroughly until incorporated and 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 enjoy!
Notes
- One thing I left out was the fresh mushrooms. If you're a mushroom fan, slice up a handful of your favorites and sauté them with the onions and garlic. Everything else is the same.
- We've discovered a neat trick-slicing the beef while it's still frozen, or nearly so. This method ensures the beef holds its shape perfectly. After cooking on both sides, you'll have a semi-crispy and firm set of slices, giving you a sense of mastery in the kitchen.
- 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.
- Now, it's time to savor this hearty meal. Take a moment to appreciate the flavors and textures. And don't forget to let me know what you think! Your feedback is always appreciated.
Nutrition
Serving: 1scoopCalories: 213kcalCarbohydrates: 28gProtein: 16gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 775mgPotassium: 271mgFiber: 5gSugar: 14gVitamin A: 165IUVitamin C: 2mgCalcium: 40mgIron: 5mg
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