Vegan Beef Stroganov

This recipe is like home country.

A while back, Ryan got it into his head that he wanted beef stroganov. I call it stroganov solely because that’s the Russian transliteration, as opposed to the French spelling.

As I’ve mentioned, when cooking, I usually combine a whole bunch of recipes, make the necessary vegan substitutions, and ditch and add ingredients as I seem fit. When looking for beef stroganov, however, I didn’t do that.

I found this website.

And then, after choking back tears through peals of laughter, I made the requisite vegan subs and steamed ahead.

This recipe is super fast, easy, and when poured over egg noodles (or casarecce!) heartier than haggis. You can scale it up easily to serve a family or friends, or to keep for leftovers.

Ting Tong…..The Beef Stroganoff is ready to serve.’

Vegan Beef Stroganov Recipe

By M. M. Cassidy Published: January 28, 2011

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins

'Ting Tong!' Serve with an unabashed Austrian white, cold winter nights, borscht!, or a bottle of водка.



  1. For reference, slice the mushrooms something like this:
    sliced portobello
  2. In a saucepan over medium-high heat, melt a few knobs of the Earth Balance (EB). Add the meatless ground and cook until brown. Remove to a prep bowl.
  3. In the same, not-yet-cleaned pan, sauté the shallots. When translucent, remove to the same bowl as the meatless ground.
  4. Meanwhile, start the pasta somewhere in here.
  5. Back In the same pan, melt the rest of the butter. Add the mushrooms and turn the heat to high, stirring frequently. Season with nutmeg, tarragon, salt, pepper, and paprika and lower the flame. The mushrooms will begin to soften, brown, and magickal mushroom liquid will appear out of nowhere!
    magickal mushroom liquid
  6. Add the sour cream and stir well to incorporate. (Add more sour cream or a couple tablespoons water to thin the sauce as necessary.)
  7. Add the shallots and beef back in and stir again. Taste and season as necessary.
  8. To serve, plate over pasta and garnish with more nutmeg, tarragon, and black pepper.

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