Beef Stroganoff

Our quick, nutritious, and delicious Beef Stroganoff is bound to be a hit at the dinner table. Lots of flavor, but simple steps will make this plant-based dish your new go-to meal.

  • 12 min

  • 13 min

  • 25 min

    Total time
  • 6

  • Moderate

  • 13


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 16 oz Hungry Planet Beef™ Plant-Based GroundBuy Now
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons oil
  • 2 tablespoons vegan butter, Miyoko’s
  • 4 tablespoons shallots, minced
  • 4 cups white mushrooms, sliced
  • ½ cup white wine, Fume Blanc
  • 1½ tablespoons wheat flour
  • 2 cups vegetable broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon chopped dill


  • Step 1.

    Form Hungry Planet Beef™ into 4 oz patties or 1 oz meatballs. Season with salt and pepper.

  • Step 2.

    Heat oil in a large skillet until lightly smoking. Add seasoned beef patties or meatballs and sear on each side. About 1 minute per side. Remove patties or meatballs from skillet and chill.

  • Step 3.

    Add Miyoko's butter to the skillet with shallots. Saute for 2 minutes. Add mushrooms to skillet and cook until soft and moisture is reduced.

  • Step 4.

    Add wine to the skillet and cook until wine is reduced completely.

  • Step 5.

    Stir in flour and cook for 2 minutes.

  • Step 6.

    Stir in vegetable broth until smooth and simmer for 3 to 5 minutes.

  • Step 7.

    Add Dijon mustard, vegan Worchestershire sauce, and chopped dill to skillet.

  • Step 8.

    If patties: slice chilled Hungry Planet Beef™ patties into ½ inch wide strips. Add to skillet and combine all ingredients. If meatballs: add to skillet and combine all ingredients. Simmer for 2 minutes. Remove from heat. Adjust seasoning with salt and pepper, top with sour cream, and serve with mashed potatoes or egg noodles.

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