Insert dirty sounding double-entendres here. Yes, yes, I know. M proposed this as an alternative to my “boeuf” “bourguignon” since we had egg noodles and sour cream on hand. I was dubious but I figured I’d just freestyle it. I freely acknowledge that this may have nothing to do with an actual stroganoff, hence the scare quotes…
You will need:
Heh. "Stroganoff"
1 lb white mushrooms, thinly sliced
Olive oil
Sea salt and freshly ground pepper
1 cooking onion in fine dice
2 stalks celery in fine dice
1 large carrot in fine dice
2 cloves garlic, minced finely
1 tsp dried parsley
Red wine
2 “beef” bouillon cubes
2 splashes Bragg’s
2 russet potatoes, peeled and cut into 1/2″ cubes
1 package veggie “beef” tenders, chopped coarsely
About 3 handfuls of dried egg noodles or vegan equivalent
3 tbsp all-purpose flour dissolved in 1/2 cup of water. Stir it A LOT. No chunks.
Sour cream or tofu sour cream to serve
In a medium enamelled cast-iron stew pot, heat olive oil and some salt and pepper on high. Add sliced mushrooms. Saute until the pan dries, stirring regularly; set aside. Add a bit more olive oil and S&P and add mirepoix + garlic. Saute for what will seem an impossibly long time, stirring a lot. This will be a labour of love and you’re trying to render down the veggies. Patience is a Stroganoff virtue. When the pan is dry when scraped with a wooden spoon [5-7 minutes?], add 1/4 cup red wine, dried parsley and a splash or two of filtered water. Keep stirring, keep uncovered, cook until pan bottom is dry again. Add potatoes, “beef” and cooked mushrooms. Stir to cover and heat through. Add water to cover, bouillon cubes, Bragg’s, a bit more pepper and a splash of red wine. Cover to boil and cook for 10 minutes or so, until potatoes are more than tender and close to falling apart when forked. Add noodles and cook for another 5 minutes. Lower heat and simmer for as long as you can stand it…15 more minutes? Stir in dissolved flour. Simmer a bit longer, God help us all. Remove from heat, cover, and let rest for 5 minutes before serving. A dollop of sour cream and some chopped flat-leaf parsley will set it up nicely.