Beef Stroganott

Difficulty: Easy-Medium

Serves 6

I don’t remember eating a great deal of beef as a kid, but I do remember Mum’s beef stroganoff. It doesn’t require a great deal of preparation and basically cooks with minimal supervision so it’s super easy to throw together. The mushroom sauce in the recipe I found at a Jewish supermarket in Bondi but any kind of vegan-friendly mushroom sauce or soup should do fine.

Ingredients

• 1 packet of beef style chunks
• 1 tablespoon Nuttelex
• 1 large onion, chopped
• 2 cups of mushrooms, sliced
• 3 cups of water
• 2 packets of mushroom sauce
• 1 cup of frozen peas
• 1/3 cup Tofutti Sour Supreme
• Plenty of salt and pepper to taste

Method

1. Defrost the beef style chunks and cut each chunk in half, set aside.
2. Melt the Nuttelex in a wok and once heated, add the onion, beef chunks and mushrooms.
3. In a bowl, combine the water and mushroom sauce and then add the mixture to the wok.
4. Add the peas and simmer for about 20 minutes or until the liquid begins to thicken.
5. Remove from the heat and add the Sour Supreme, mix well.
6. Add salt and pepper and serve with pasta.