Name: One-Pot Stroganoff with Plant-Based Meat
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil , divided; 8 ounces white mushrooms , trimmed and sliced thin; ½ teaspoon table salt , divided; 1 onion, chopped fine; 2 garlic cloves , minced; ¾ teaspoon pepper , divided; 12 ounces plant-based ground meat; 3 tablespoons all-purpose flour; 4 cups vegetable broth; ¼ cup dry white wine; 8 ounces (4 cups) wide egg-free noodles or egg noodles; ½ cup plant-based or dairy sour cream , plus extra for serving; 2 tablespoons minced fresh chives

Why This Recipe Works

In its classical form, stroganoff is a dish of sautéed beef (usually thinly sliced tenderloin or steak tips), mushrooms, and onion in a creamy sauce, typically served over egg noodles. It's simple and elegant, as is this veg-friendly version. We sauté thinly sliced white mushrooms to build up flavorful fond. Then, after softening onion and garlic, we add the meat and cook it just until it's crumbly and firm. To make our stroganoff a one-pot affair, we boil the noodles (egg noodles if you like to keep it traditional, or wide egg-free noodles for a vegan alternative) in the same pot. Cooking the noodles in vegetable broth and white wine instead of water makes for a superflavorful result once the liquid has reduced down into a glossy, luxurious sauce, thickened with flour and a dollop of sour cream for tang and creamy richness.

Before You Begin

You can substitute Greek yogurt for the sour cream, if desired.

Instructions

Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add mushrooms and ¼ teaspoon salt and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes; transfer to bowl.

Add remaining 1 tablespoon oil to now-empty pot and heat over medium heat until shimmering. Add onion, garlic, ½ teaspoon pepper, and ⅛ teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes. Add ground meat, remaining ⅛ teaspoon salt, and remaining ¼ teaspoon pepper and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes.

Add flour, stir to coat meat, and cook for 1 minute. Stir in broth and wine and bring to simmer, scraping up any browned bits. Stir in noodles, reduce heat to medium-low, and simmer gently, uncovered, until noodles are tender, 10 to 12 minutes, stirring occasionally and scraping up any browned bits.

Off heat, stir in sour cream and mushrooms and season with salt and pepper to taste. Sprinkle with chives. Serve, passing extra sour cream separately.