Easy Veggie Stroganoff with Portabella "Steak" strips. Meatless, Easy, Ovo-Lacto Vegetarian

You will need (for two people):

1 Large Portabella Mushroom
1 Red Pepper
1 Large-side-of-small Zucchinni
1 Large-side-of-small Yellow or Crookneck Squash
2 Fist-sized Potatoes
1 package of egg noodles (or homemade!)
Beef Stroganoff Sauce Mix (and milk and sour cream to make it), Jar or the ingredients for same
Basic Spices

How to make:

1. Chop all veggies into small chunks -- about the size of the last section of your thumb. Combine Zucchinni and Squash, keep red pepper and potatoes seperate.
   
2. Remove stem from portabello, chop into very small pieces and add to Zuchinni and Squash mixture.
   
3. Slice Portabello mushroom into 'thin-cut steak strips'
   
4. Begin making sauce, or heating jarred sauce to desired temperature. To make a thicker sauce, replace milk with sour cream. Also start noodles.
5. Spice potoates, squash mixture and mushrooms with salt, pepper, onion powder, garlic powder, and a pinch of seasoned salt. Spice the mushrooms most heavily.
6. Grease a large pan and brown potatoes.
7. Using BUTTER, grease small skillet. Add half the mushroom slices and sear as if steak, then push to one side and allow to cook through.
   
8. Once potatoes are browned, add the squash mixture and brown the zucchinni and yellow squash. Small mushroom bites should essentially dissolve.
   
9. Once zucchinni is a bit crunchy and a bit smushy, serve up noodles onto a plate, top with potato-squash mixture, add a few "steak" strips, pour sauce on to suit, and top with fresh red pepper bits.
   

Cooking time is about 30 minutes, prep and minimal cleanup included. Two big servings. Enough for a family if an extra mushroom is cooked AND sides are provided.

Submitted January 31, 2017 at 04:36PM by Peliquin http://ift.tt/2kSrlmM