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Mock Beef Stroganoff

- 4 tbsp (60 ml) margarine
- 1 small onion, sliced
- 1 cup (240 ml) mushrooms, sliced
- 1 pkg mock beef strips (try Yves Beef Veggie Tenders or gardein beefless tips)
- 2 tbsp (30 ml) flour
- 1 cup (240 ml) "beef" flavoured vegetable stock - e.g. Bisto
- 1 cup (240 ml) red wine
- 2 sprigs fresh thyme
- 1 tbsp (15 ml) Dijon mustard
- 1/2 cup (120 ml) Tofutti Sour Supreme
- 1 cup (240 ml) tagliatelle pasta

In 2 tbsp (30 ml) 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 (30 ml) 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.