More importantly, what's this stroganoff recipe?
Mushroom alternate is something I created for Carisse since she's a vegitarian:
2 lbs sirloin steak, cut into ¼” strips
Vegetarian Alternate: 6 large portabella mushroom caps, cut into ¼” strips
1 large onion, finely chopped
16 oz. white mushrooms, thick sliced
4 Tbsp poppy seeds
3 Tbsp, minced garlic
2 Tbsp, onion powder
1 Tsp garlic powder
2 Tsp salt
1 Tsp ground pepper
3 Tbsp finely chopped parsley
2 Tbsp olive oil
2 Tbsp butter
1 cup red wine, cheap merlot works well
12-16 oz. sour creme
1 lb. Pennsylvania Dutch homestyle (next size larger than extra-broad) egg noodles
Melt butter in large pan. Add garlic and poppy seeds to butter and sizzle for 30 seconds. Add beef (or portabella mushrooms in vegetarian version), chopped onions and olive oil, sauté until beef or portabellas are browned. Add onion powder, garlic powder, 2 Tbsp parsley, salt, and pepper and cook over medium flame for 3 minutes. Add mushrooms and cook for another 6 minutes. Add cheap wine and sour creme and stir well. Cook on medium-low for another 15 minutes or as long as it takes to release the tannins from the cheap red wine. The longer it cooks, the better as it merges the layered flavors of the garlic/beef fat/sour crème/wine flavors with time.
Variations: Amounts of sour crème and red wine can vary according to taste. If you prefer more wine flavor, use small amounts of sifted potato starch to thicken to desired state. Corn starch will work too. If salt conscious, leave out and salt to taste at end or use salt substitute.
Separately, cook noodles according to the directions. Shade towards 9 minutes instead of 11 minutes so the noodles are a bit more firm. Serve over noodles, top with remaining parsley and enjoy the classic Russian peasant comfort food! Goes well with a leafy green salad, some warm sourdough (if you are a glutton for carb punishment) and a Khvanchkara Red, if you can find it. Serves a bunch.
