“Beef” + Mushroom Stroganoff

"Beef" + Mushroom Stroganoff

Serves: 8



  • 16 oz whole wheat fusilli pasta or fettuccine


  • 4 tbsp olive oil
  • 9 oz Gardein Home Style Beefless Tips, thickly sliced
  • 1 medium onion, finely chopped*
  • 1 lb brown mushrooms, thickly sliced (including stems)*
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 2 tbsp white whole wheat flour
  • 1/4 cup white wine or sherry cooking wine
  • 2 cups vegetable broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dijon mustard
  • 1 1/2 cups cashew cream (3/4 cup raw cashews + 3/4 water blended until smooth)
  • 1/2 cup non-dairy sour cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup Italian parsley, chopped (for garnish)

* I use my chopper to do this and it takes very little time.



  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta as directed.
  3. Drain and set aside.


  1. Combine the cashews and water in a high-powered blender and blend until smooth.  Set aside.
  2. Place a large deep pan or dutch oven over medium-high heat. Heat oil and add the onion, mushrooms, and beefless tips. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned. Season with salt and pepper to taste.
  3. Add the garlic and thyme, and sauté for 1 minute / until fragrant.
  4. Add the flour and sautee another minute stirring constantly, until lightly browned.
  5. Stir in the wine, scraping any browned bits from the bottom of the skillet.
  6. Pour in the broth, Worcestershire sauce, and mustard. Add the cream. Season with 1/2 tsp salt and 1/4 tsp pepper. Simmer another 1 to 2 minutes or until slightly thickened.
  7. Stir in sour cream until heated through, about 1-2 minutes.
  8. Serve immediately over pasta and garnish with parsley.

Variations & Notes:

  • Store the sauce and pasta separately.  This is wonderful reheated as leftovers!

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