"Mock Beef
								Stroganoff"

- 4 tbsp margarine
- 1 small onion, sliced
- 1
							 cup sliced mushrooms
- 1 pkg Yves Veggie Tenders - Beef (or another
							 similar product)
- 2 tbsp flour
- 1 cup "beef" flavoured vegetable stock
							 - e.g. Bisto
- 1 cup red wine
- 2 sprigs fresh thyme
- 1 tbsp
							 Dijon mustard
- 1/2 cup sour cream ( real or vegan - e.g. Tofutti Sour
							 Supreme)
- flat pasta for two (e.g. tagliatelle)

In 2 tbsp of the
							 margarine cook the onion and mushrooms for about 3 minutes. Add the "beef"
							 strips and brown for about 4 minutes. Set the mixture aside, keeping it
							 warm.

Start the pasta.

In a separate pan, melt the remaining 2
							 tbsp margarine and mix in the flour to make a roux. Add the "beef" stock, wine,
							 and thyme and simmer until thickened. Add the Dijon mustard and sour cream and
							 warm through. Remove the thyme sprigs. Mix in the onion/mushroom/"beef" mixture
							 and heat until warm. Serve over the pasta.

Serves 2.