Best 4 Tvp Stroganoff Recipes

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**Tantalize your taste buds with our delectable TVP Stroganoff recipes, a symphony of flavors that will leave you craving for more!**

Embark on a culinary journey with our diverse collection of TVP Stroganoff recipes, each offering a unique twist on this classic dish. From the traditional beef stroganoff to vegan and gluten-free alternatives, our recipes cater to every palate and dietary preference. Whether you're a seasoned home cook or just starting your culinary adventure, our easy-to-follow instructions and detailed ingredient lists will guide you towards creating a remarkable meal.

Indulge in the classic Beef Stroganoff recipe, where tender beef strips are smothered in a rich and creamy sauce, infused with the aromatic flavors of mushrooms, onions, and paprika. Experience the magic of our Vegan TVP Stroganoff, where textured vegetable protein takes center stage, delivering a meaty texture and absorbing the delectable flavors of the creamy mushroom sauce. For those with gluten sensitivities, our Gluten-Free TVP Stroganoff offers a delightful alternative, using gluten-free pasta or rice as the base and ensuring every bite is a delightful experience.

Prepare to be captivated by our One-Pot TVP Stroganoff, a culinary masterpiece that combines all the essential ingredients in a single pot, making cleanup a breeze. Discover the convenience of our Instant Pot TVP Stroganoff, where the magic of pressure cooking tenderizes the TVP and infuses it with an explosion of flavors in a fraction of the time. And for those seeking a lighter version, our Low-Carb TVP Stroganoff utilizes zucchini noodles as a healthy and delicious substitute for pasta, creating a guilt-free indulgence.

Our collection of TVP Stroganoff recipes is a testament to the versatility and adaptability of this classic dish. With options ranging from classic to contemporary, meat-based to plant-based, and traditional to innovative, our recipes cater to every taste and lifestyle. So, gather your ingredients, prepare your kitchen, and let the symphony of flavors begin!

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

SNAPPY STROGANOFF



Snappy Stroganoff image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
12 ounces egg noodles
4 tablespoons butter
2 tablespoons chopped fresh parsley
1 1/2 pounds sirloin, cut into 1-inch pieces
1/2 teaspoon paprika
8 ounces mushrooms, thinly sliced
3/4 cup frozen pearl onions
1/2 teaspoon fresh thyme
2 cups low-sodium beef stock, hot
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 cup sour cream

Steps:

  • Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
  • Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
  • Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
  • Serve over the buttered noodles and garnish with the remaining parsley.

TVP STROGANOFF



Tvp Stroganoff image

Make and share this Tvp Stroganoff recipe from Food.com.

Provided by Budgiegirl

Categories     Soy/Tofu

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon margarine
1 medium sweet onion, thinly sliced
1/2 cup vegetable broth
6 ounces textured vegetable protein, crumbles
1 (4 ounce) can sliced mushrooms, drained
onion salt, to taste
garlic, to taste
1/2-1 cup sour cream
2 cups cooked brown rice

Steps:

  • Heat oil in skillet over medium heat.
  • Saute onions until soft.
  • Add broth, crumbles and mushrooms.
  • Season to taste.
  • Add sour cream. Heat.
  • through.
  • Serve over rice.

Nutrition Facts : Calories 213.9, Fat 9.8, SaturatedFat 4.4, Cholesterol 12.7, Sodium 51.7, Carbohydrate 27.9, Fiber 2.4, Sugar 1.7, Protein 4.3

BEEF STROGANOFF



Beef Stroganoff image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

12 ounces egg noodles
2 tablespoons salted butter
2 tablespoons olive oil
1 pound sirloin steak, cut into small cubes
Salt and freshly ground black pepper
8 ounces cremini mushroom caps, halved
2 carrots, finely chopped
1/2 onion, finely chopped
1/2 cup brandy
2 1/4 cups beef stock
2 tablespoons cornstarch
1/4 cup sour cream
1 heaping teaspoon Dijon mustard
Chopped fresh parsley, for serving

Steps:

  • For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
  • For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
  • Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
  • Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
  • To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
  • Serve the stroganoff with the noodles, and sprinkle with the parsley.

Tips:

  • Use a good quality TVP. Look for TVP that is made from whole soybeans and is non-GMO.
  • Rehydrate the TVP before using it. This will help it to absorb the flavors of the sauce.
  • Use a variety of vegetables in your stroganoff. This will add color, flavor, and nutrients to the dish.
  • Don't overcook the TVP. It should be cooked until it is tender but still has a bit of a bite to it.
  • Serve the stroganoff over your favorite noodles or rice.

Conclusion:

TVP stroganoff is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover TVP. With its creamy sauce, tender TVP, and flavorful vegetables, this stroganoff is sure to be a hit with everyone at the table.

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