This recipe is published by Dr. Ornish in his book, Everyday Cooking with Dr. Dean Ornish. You can buy the book here.

This recipe fits Dr. Ornish’s Reversal Diet guidelines, with a Total Fat content = 4 grams or 5% of total calories. It includes non-fat sour cream and cornstarch, a technique to replace cream in pasta sauces which is also described in his book. And it uses a soy meat alternative, Boca Burgers instead of the typical steak in most stroganoff recipes.

See a comparison of the fat content in this recipe to 4 other “Creamy” Stroganoff recipes here. A more detailed nutrition analysis for this recipe is after the jump.

Unmodified Recipe Analysis

This is the original “Creamy Mushroom Stroganoff” recipe as published in Everyday Cooking with Dr. Dean Ornish. This book includes “150 Easy, Low Fat, High-Flavor Recipes”. Many of these recipes are by Jean-Marc Fullsack, a culinary instructor and chef who was classically trained in Strasbourg, France. And, there are numerous suggestions and techniques for cooking low fat recipes and adapting or modifying favorite high fat recipes. You can buy the book here.

Cook Boca Burger according to package directions. Chop into ¾ inch dice.

In a large nonstick skillet, combine onion, garlic, soy sauce, and ¼ cup water. Bring to a simmer over moderate heat and simmer until liquid evaporates and onions are translucent, 3 to 5 minutes. Add mushrooms, stock, and Boca Burger. Simmer gently until mushrooms are cooked, 15 to 20 minutes. Stir in sour cream and bring mixture to a simmer. In a small bowl, whisk together cornstarch and 2 tablespoons cold water until smooth. Add to sauce, whisking it in well. Simmer and season to taste with salt and pepper. Keep warm.

Bring a large pot of salted water to boil over high heat. Add noodles and cook according to package directions until al dente. Drain. Divide noodles among four warm plates. Ladle mushrooms stroganoff over noodles. Top each serving with some of the remaining minced parsley.