Tangy, savory, and just-spicy-enough, stroganoff is a great rainy-day comfort food. Every time I make seitan (there’s a good recipe here if you need it) I end up making stroganoff with the leftovers, and I think tonight’s iteration is the best yet.
Using good, hot paprika makes all the difference.
Ingredients
- ½ lb seitan, sliced into ¼-inch strips
- 1 T hot paprika
- 3 T vegetable oil
- ¼ lb mushrooms, thinly sliced
- 1 C broth
- 2 T sherry vinegar
- 4 oz cream cheese
- 1-3 T heavy cream
- salt, to taste
- ½ lb pasta, cooked
- Toss the seitan in the paprika, so that each piece is coated.
- Heat oil in a large skillet. Add seitan and sauté for a few minutes, until the first side is cooked. Flip and cook the other side.
- Remove seitan from pan and add mushrooms. Cook until tender.
- Remove mushrooms from pan. Add broth and vinegar, and bring to a simmer.
- Turn off heat and add cream cheese. Stir to dissolve — it’s going to look weird and curdled for a few minutes, but it will eventually melt into the sauce.
- Add cooked seitan and mushrooms, and heavy cream to pan. Add salt as needed, and serve over noodles. Top with more heavy cream if desired.