I think that we all have a handful of recipes that are our time tested favorites. This is one of mine. My mom made Beef Stroganoff for us when we were kids, so this is one of those recipes that emotes home and comfort and warmth and love. I craved it when I was pregnant with all three of my kiddies... even when I was sick! The truth is, it always sounds good to me. So here is a culinary hug from my kitchen to yours. ENJOY!
8 oz. baby bella mushrooms, washed and sliced
1 yellow onion, halved and sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 cube Edwards & Sons Not Beef Bouillon + 1 cup boiling water
1/2 teaspoon worcestershire sauce
2 tablespoons tomato paste
1 teaspoon ground mustard
1 tablespoon cornstarch + 2 tablespoons cold water, mixed
1/3 cup tofu 'sour cream'
1. Heat olive oil in a skillet over medium high heat and saute the onions, garlic and mushrooms for 10 minutes.
2. Add the bouillon/water mixture, worcestershire sauce, tomato paste and ground mustard and simmer uncovered for 15 minutes.
3. Stir in the 'sour cream' and then the cornstarch/water mixture. The sauce should thicken up at this point.
4. Serve over rice or noodles of your choice. I served mine over rotini pasta.