I looked at a recipe for tempeh stroganoff, thought about turkey instead. It reminds me a lot of turkey tetrazzini in looks but definitely not in taste. I think this is mainly due to marinating the meat in my “fake” soy sauce and the addition of vinegar to the sauce.
When I think about stroganoff, I immediately think it should be served on egg noodles. Since I’m allergic to eggs, that’s not possible but I managed to find some pad thai brown rice noodles that worked quite well.
I used turkey in this recipe but it could be made with beef, pork, chicken or tempeh and be equally as delicious. Other vegetables would also do well in this sauce like green peas, string beans, or carrots.
Makes 4 servings.
In a medium bowl, mix:
12 ounces meat or tempeh cut into strips
3 tablespoons “fake” soy sauce (you could use tamari or coconut aminos)
1 tablespoon rice vinegar
Marinate in the refrigerator 30 minutes up to overnight.
In a large skillet heat:
2 tablespoon olive oil
Add meat (drained) and saute for 3-5 minutes, turning to sear. Remove from pan and set aside. Add:
1 medium onion, diced
2 teaspoons minced garlic
1/2 teaspoon dried oregano
2 teaspoons dried thyme
24 ounces sliced or diced mushrooms (I used a mixture of 3 different mushrooms)
Salt and black pepper to taste
Cook until the onions are soft and the mushrooms cooked. Stir in:
2 tablespoons gluten-free all-purpose flour, more or less depending on the oil in the pan
2 cups non-dairy milk
2 tablespoons seasoned rice, sherry, or wine vinegar
Stir until mixture begins to thicken. Add the meat. Taste and adjust seasonings if needed.
Serve over noodles, rice or quinoa. Garnish with fresh parsley or chives.