Grammy's Kitchen · Beef Stroganoff · Vegan Mushroom Stroganoff
One of 136 beef stroganoff recipes we measured
from www.eatingwell.com
It ranks #1 of 136 for gravy quality among the beef stroganoff recipes we compared. 5 cooks on www.eatingwell.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 98% |
| fat | 0% | 6% |
| aromatics | 0% | 21% |
| salt | 0% | 0% |
| thickener | 0% | 2% |
| vegetables and beans | 0% | 33% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces whole-wheat pasta, such as fusilli |
| 40 g | 3 tablespoons extra-virgin olive oil |
| 107 g | 0.66666668653488 cup chopped onion |
| 9 g | 3 cloves garlic, minced |
| 454 g | 1 pound mushrooms, sliced |
| 15 g | 2 tablespoons all-purpose flour |
| 118 g | 0.5 cup dry white wine |
| 360 g | 1.5 cups low-sodium vegetable broth |
| 13 g | 1 tablespoon Dijon mustard |
| 115 g | 0.5 cup vegan sour cream |
| 2 g | 0.25 teaspoon salt |
| 1 g | 0.25 teaspoon ground pepper |
| 6 g | 1 tablespoon chopped fresh parsley, for garnish |
Method: 4 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Tried this tonight and didnt like it at all, even with the expectation to not be a replacement for beef stroganoff. I had to thicken sauce, and it tasted way too much of wine. If I made it again, I'd cut the wine down, use less broth volume, and try a vegan be” — a cook, 2★
“I made this last night with whole grain pasta and plant based ground meat. It was delicious. This has been added to the list of meals I will cook when we have non-vegan guests for dinner. It is one of those meals where no one can believe it is actually vegan!” — a cook, 5★