LuAnn's Family Favorites Recipes
I was first introduced to “Potluck Stroganoff” as a child when attending a church potluck. Since I was already into trying new things and collecting recipes, I asked for the recipe. It’s a keeper!
Yield: 6 servings
Potluck Stroganoff is delicious served either rice or noodles.
- Rice or Noodles, prepared according to package directions
- 1 (20 ounce) can gluten cutlets, choplets or steaks (Worthington, Loma Linda or similar; see Notes), undrained
- 3 tablespoons oil
- 1/3 cup all-purpose flour
- 1 teaspoon vegetarian beef-style seasoning (such as McKay’s)
- 1/2 teaspoon each Lawry’s seasoned salt and onion powder
- 1/4 teaspoon garlic powder
- Liquid drained from gluten cutlets, choplets or steaks
- 2 cups water
- 1 (8 ounce) tomato sauce
- 1 package Lawry's Spaghetti Sauce Mix
- 1 (8-ounce) can mushroom slices or stems and pieces, undrained
- 1 cup sour cream or non-dairy sour cream substitute, such as Tofutti Better Than Sour Cream (stir in shortly before serving)
- Preheat oven to 250 degrees F.
- Drain the liquid from the gluten cutlets into a medium saucepan; set aside.
- Cut the drained gluten choplets or steaks into 1/4-inch or thinner strips. Spread the strips evenly into a single layer on a large baking sheet or shallow rimmed pan. Place in the preheated oven for about 10 minutes or until slightly dried.
- Use this time to prepare the breading mixture and begin making the sauce as described below.
- Combine the flour, beef-style seasoning, seasoned salt, and onion and garlic powders in a large ziplock-style plastic bag; seal and shake to mix well. (If you don’t have a bag, measure the ingredients into a large bowl; stir until well mixed).
- Add the slightly dried strips to the bag or bowl; reseal the bag, then shake and turn the bag until the strips are evenly coated. (Or, place the strips in the bowl, then gently stir with a large spoon to coat).
- Heat the oil in a large skillet over medium heat. Add the coated strips, leaving any excess flour mixture in the bag or bowl. Fry the strips, lifting and turning with a spatula until evenly browned.
- Add the water, tomato sauce and spaghetti sauce mix to the drained cutlet, chopet or steak liquid in the saucepan, then stir until the spaghetti sauce mix is dissolved. Add the mushrooms and their liquid and the coated gluten strips; cook over medium heat until the sauce bubbles and thickens slightly, stirring frequently, then reduce the heat to low and simmer gently for about 20 minutes, stirring occasionally.
- Use this time to prepare the rice or noodles according to package directions.
- Shortly before serving, gently stir the sour cream into the sauce, continuing to cook just until heated throughout. (Avoid boiling the sauce after adding the sour cream as it may curdle).
- Serve the stroganoff over hot cooked rice or noodles.
Gluten choplets or steaks (name varies with manufacturer) are available in some larger supermarkets and whole or natural food stores and online.
An Apple a Day, compiled by the Women's Auxiliary to the Alumni Association for Loma Linda University, School of Medicine, is a Seventh-Day Adventist Classic. If you are privileged to attend a Seventh-day Adventist potluck, you will find dishes prepared from this book!
Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; loosely based on a recipe from An Apple a Day cookbook.