Last year I was on the search for the perfect stroganoff — like the kind I’ve had at friend’s houses over the years. Finally I broke down and asked my friend Andrea for her parents’ recipe and I was not dissappointed. This recipe is exactly as I remembered.
This recipe is so simple that it’s my go-to recipe for a quick meal — or a post church lunch. I’ve modified the recipe to accommodate the Game On Diet by substituting the sour cream for Greek yogurt. I can’t tell the difference.
I also used Worthington Loma Linda FriChik for the protein. Actually you can substitute this for anything you like — beef, chicken, etc.
Give the recipe a try, and then please let me know what you think. I’m interested in knowing if you love this stroganoff recipe just as my as I do.
Mushroom & “Chicken” Stroganoff
1 can of vegecuts or gluten
4 oz. Mushrooms
1 cup Greek Yogurt
3 tablespoons Oil
1 pkt dry Onion Soup
Hot cooked Rice or Noodles
Cut vegecuts in 1/4 inch strips and brown lightly in oil. Add liquid from vegecuts, mushrooms and onion soup. Simmer gently. Add sour cream just before serving.