- Linda McCartney’s stroganoff swaps beef for veggie burgers and mushrooms.
- The recipe uses sour cream and mustard for a tangy, comforting sauce.
- It’s a flexible dish—serve over noodles, rice, or whole grains.
You might know Linda McCartney’s name because you love her photography or love listening to Band on the Run—but if you aren’t aware of her many vegetarian and vegan recipes, you’re missing out. Her cookbooks and work in the culinary world were motivated by her commitment to animal rights. She wrote two vegetarian cookbooks, one of which was nominated for a James Beard award.
But she didn’t only share recipes in her own books. In a contribution to The Sinatra Celebrity Cookbook back in 1997, she shared an easy, cozy recipe we can’t wait to try: her Beefless Stroganoff.
Other contributors included Katherine Hepburn and Whoopi Goldberg—plus a recipe from the Chairman of the Board himself—but McCartney’s stroganoff recipe is a standout, especially because it gives tender mushrooms a starring role. While classic stroganoff may use both beef and mushrooms, McCartney puts the fungi front and center and replaces the beef with cubed veggie burgers.
Her Beefless Stroganoff starts with ¾ pound sliced mushrooms, which McCartney says to saute in butter (or margarine; after all, it was the 1990s) along with an onion and some paprika. After about 10 minutes, the onions should be soft and translucent.
While it’s cooking, cut up six meatless burgers into cubes. McCartney didn’t have access to Impossible burgers and the variety of meatless burger options that we do now, so choose your favorite. You could opt for any number of vegan meat alternatives, or even try adding in some more mushrooms, if you prefer to go all produce. Stir your meat substitute of choice into the skillet with ⅓ cup flour for a couple minutes.
Next, add ¾ cup white wine. You can substitute vegetable stock, if you like. Stir for 10 to 15 minutes, adding liquid if the mixture appears dry. Finally, add in ¼ cup plus 2 tablespoons of sour cream and ½ teaspoon of mild, prepared mustard to make a tangy sauce. Be careful not to boil or simmer—reduce heat if necessary, but heat everything thoroughly.
McCartney says to serve the dish immediately, while it’s piping hot. (It should serve about six.) Traditionally, stroganoff is served over egg noodles, but you can sub out the noodles if you’re not a fan. Rice can be a great replacement, though a whole grain like farro would also be delicious.
For a side dish, roasted root vegetables are perfect for a cozy winter meal. A dish like our Maple-Roasted Sweet Potatoes would be a great choice, as would a pan of Smashed Carrots. Potatoes, served mashed or scalloped, would also be a comforting addition to the meal. We might even tack on a fresh side salad, like our Brussels Sprouts, Kale & Pear Salad, to round things out.
Whether you’re vegetarian, vegan or a meat lover, this cozy supper is a fun fit for your next week of planning tasty meals. Include it in your rotation—along with new favorites like our 20-Minute Chickpea Soup—and this recipe might just become a go-to.
