I love stroganoff and I don’t know why but before the other night I hadn’t made it in a very long time, it used to be a regular early in my marriage and I *think* one of the first sauces I learned on my own to make from scratch rather than using a flavor packet (lol, I won’t admit how many meals were made out of flavor packets before I knew better!). The best thing about stroganoff too is my husband HATES mushrooms in most dishes, but does actually like stroganoff and I LOVE mushrooms. Granted my husband would prefer a class beef stroganoff, but I can get him on board with a just mushroom one as well 🙂 I don’t mind a class beef one, but I don’t eat a lot of meat to begin with and then red meat is pricey, we usually only have beef 1-2 times a month tops.
So when I made this I made a comment on facebook about it being vegetarian (I’m not terrible concerned because I do eat meat, just try to avoid it) and discovered it’s not…. Worcestershire sauce has anchovies (eww! I think I forget that on purpose! lol) and after I heard that I did vaguely remember a discussion of vegan options for worcestershire sauce from years prior so I googled it and good news 1. there are lots and lots of recipes for vegan worcestershire sauce out there and if you don’t want to make you own 2. there are a couple brands (like Annie’s) that make a vegan version. It just has such a good sweet and spicy -esque (honestly I think mostly thanks to the tamarind) to it that certain dishes like stroganoff really benefit from it. But I have also totally left it out before and it’s fine, but it does add some nice depth to the dish.
2 lb Mushrooms (any variety or a mix for more flavor), sliced or quartered
1 large or 2 small onions, diced
4 Tbsp Butter
2 cloves Garlic, minced
2 Tbsp Flour
1/2 cup White Wine (or more broth)
1 cup Vegetable Broth
2 Tbsp Worcestershire Sauce (FYI-there are brands that make vegan versions!)
1 cup Sour Cream (or for an extra protein boost plain greek yogurt)
Salt and Pepper
Egg Noodles to serve prepared to package directions
In large saute pan melt butter over medium heat. Add onions and mushrooms and saute over medium high heat. This is going to take some patience, you want to cook them until the mushrooms release their juices and then continue to cook until the most the juice has cooked out and thickened, it will probably be about 30 minutes. Add garlic and cook 1-2 more minutes. Whisk in flour and try to evenly coat all mushrooms. Add wine, vegetable broth, and Worcestershire sauce and whisk quickly until smooth. Bring to simmer and simmer over medium-low heat for 15 minutes. Quickly whisk in sour cream until smooth. Serve immediately over prepared egg noodles.