We all have our comfort foods, usually associated with our childhood, something Mom would make that made us feel loved and all warm and fuzzy inside. I have several. Most were served over wide egg noodles.
Green Bean and Mushroom Stroganoff
1 pound of green beans, trimmed and cut into 1 inch lengths
2 T. olive oil
One onion, chopped
One package of sliced mushrooms, rinsed, patted dry
1 T. paprika
2 T. flour
1 T. tomato paste
1/2 c. dry white wine
2 c. vegetablel broth
salt and freshly ground black pepper to taste
Vegan sour cream
Steam the green beans and set aside. Or buy frozen cut green beans and skip this step.
Saute onion in olive oil. Add the mushrooms and cook until the mushrooms start to release their juices. Add paprika and flour and cook, stirring until flour is well mixed. Add tomato paste and wine and stir until smooth. Add the green beans and broth, bring to a boil. Reduce heat and simmer about 20 minutes. Add salt and pepper. Blend about one cup of broth with the sour cream and add back into the stroganoff.
Serve over noodles of choice and enjoy!
Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular in much of Iran, Europe, North America, Australia, South Africa, Lebanon, Portugal and Brazil, with considerable variation from the original recipe.
The origin and history of Beef Stroganoff dates backs to 19th century. Elena Molokhovets' classic Russian cookbook (1861) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju "Beef à la Stroganov, with mustard" which involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. Some have suggested it had probably been in the family of Count Pavel Stroganoff's for some years and had become well known through his love of entertaining. Count Pavel Stroganoff was a celebrity, a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a known gourmet. Given it's history, it is doubtful that Beef Stroganoff was his or his chef's invention.
An 1890 competition is sometimes mentioned in the dish's history, but both the recipe and the name existed before then. A 1912 recipe adds onions and tomato paste, and serves it with crisp potato straws, which are considered the traditional side dish in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.
Me? I like mine cruelty-free, thank you! No beef, just yummy plant foods! Feel free to play with it, adding or subtracting ingredients as you please.