This tasted just as good as it looks!

My husband and I love beef Stroganoff. It’s one of the first recipes I ever learned. What I love about Stroganoff, you can make it cheap or fancy, from Ramen noodles, canned corned beef and Campbell’s soup to top sirloin, wild mushrooms, and fresh, homemade noodles. Either way, it tastes absolutely delicious and luxurious. And it’s simple to make.

What is it that gives beef Stroganoff it’s distinctive taste? The rich egg noodles, the creamy cool sour cream, the earthy mushrooms, or the nutty, meaty, velvety beef?

Well, it’s a combination of all of these, but my guess is that the beef is what you would miss the least. We had some giant mushrooms this weekend, and I decided to try it out. The verdict? Yes, with flavorful, meaty mushrooms like portabellas, the beef is just an afterthought. Whether you’re a vegetarian, or if you’re trying to save money by skipping either the expensive mushrooms or the expensive beef, this is the way to go.

Here’s my meatless recipe, for 2 people (my son will not eat mushrooms).

Egg noodles – you can use spaghetti or fettuccine, but it’s better with real egg noodles
1 tsp. each butter and olive oil
4 portabella mushroom caps (or any other large, well flavored mushroom)
Green onions
1/4 cup sour cream
dash of Worcestershire or soy sauce
Salt and pepper to taste

1. Prepare the noodles according to the package while you make the sauce.
2. Chop the mushrooms and snip in some green onions. Saute in the oil until cooked through.
3. Taste and add seasoning.
4. Remove from heat, add sour cream (adjust amount to your taste). Serve over hot noodles.

Thank you, hubby, for a gorgeous picture! It’s wonderful to have a photographer in the house.

My recipe is loosely based on The $1.98 Cookbook, one of the first ones I had, and a must for new cooks. It teaches you how to cook inexpensive meals yet eat like a gourmet.