Stroganoff

Ingredients

• 1 (12 oz) pkg firm tofu, sliced
• (or vegetarian ground beef)
• 3 cups mushrooms, sliced
• ½ cup onion, chopped
• 1 cup vegetable stock
• 1 tbsp butter
• 2 tbsp flour
• ¼ cup dry sherry
• ½ tsp salt
• 1/8 tsp pepper
• ¾ cup low-fat sour cream
• 3½ cups wide egg noodles
• 3 tbsp fresh parsley, minced

Method

1. Cut tofu into 2” strips, 1/4” wide
2. Cook the egg noodles, toss parsley into them, and set aside.
3. Saute tofu, mushrooms and onions for 6 minutes (mushrooms are tender).
4. Drain well and set aside.
5. Make a white sauce: melt the better, add the flour until coated, and then add stock slowly, stirring constantly until thick and bubbly
6. Add tofu mixture, sherry, salt and pepper to the white sauce.
7. Boil, then simmer uncovered for 6 minutes. Remove from heat and stand for 30 seconds.
8. Stir sour cream into the mixture.
9. Serve the cream mix over the noodles and garnish with parsley sprigs, if desired