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Vegetarian Style Quick and Easy Stroganoff

12 cup onion, finely chopped
1 garlic clove, crushed
2 tablespoons margarine
2 tablespoons flour
salt (scant)
18 teaspoon dried rosemary, i useally use the one you sprinkle from the jars (dried and crushed)
34 cup fresh mushrooms, wiped with damp paper towel and sliced
1 (20 ounce) can Worthington multigrain cutlets, drained and chopped into 1/2 inch pieces liquid reserved
1 (10 3/4 ounce) can mushroom soup (I use the Campbell's Healthy Request one)
1 -2 cup sour cream


Saute onion, garlic and mushrooms in a skillet with margarine until tender. Add flour and seasonings. Set aside. In another smaller skillet, saute cutlets until lightly browned on both sides. Cut into 1/2 inch pieces and add to the skillet with the onions and mushrooms and stir well. Add soup that has been mixed with 1/2 c of the reserved liquid from the cutlets. Simmer uncovered 10 minutes. Stir in sour cream and heat thoroughly but do not boil. Serve over cooked noodles or serve over toasted English Muffins.

Source: www.food.com