Impossible Stroganoff
Impossible Stroganoff
By Published: October 21, 2020
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 45 mins
- Ready In: 60 mins
I hate mushrooms but always loved the creaminess of this dish. I thought I could take on a fungi-free veg version and boy did it work!
Ingredients
- 2 tbsp Vegetable oil
- 1 med Onion sliced thin
- 1 med Onion chopped fine
- 2 cloves Garlic minced
- 1 12 oz package Impossible Burger (not the patties)
- 3 tbsp All purpose flour
- 4 cups No-chicken Broth
- 1/4 cup Dry white wine
- 8 oz Egg Noodles
- 1/2 cup Sour Cream
- 2 tbsp Fresh chives chopped
Instructions
- Heat 1 tbsp oil in Dutch oven over medium-high heat until shimmering.
Add thinly sliced onion and 1/4 teaspoon salt and caramelize while prepping other ingredients.
Deglaze with 2 tbsp white wine until evaporated.
Transfer to bowl.
- Add remaining 1 tablespoon oil to now-empty pot and return to medium-high heat until shimmering.
Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion begins to soften, about 5 minutes.
Add Impossible, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, breaking up meat with spoon, until no longer pink, 5 minutes.
- Add flour and stir until impossible is well coated; cook for 1 minute. Stir in broth and wine and bring to simmer, scraping up any browned bits.
Cook until mixture is slightly thickened, about 3 minutes. Stir in noodles, reduce heat to medium, and cook, uncovered, until noodles are tender, 10 to 12 minutes, stirring occasionally.
- Off heat, stir in sour cream and caramelized onions until fully combined. Season with salt and pepper to taste. Transfer to shallow platter and sprinkle with chives.