|Sliced onions||1 1⁄2 Cup (24 tbs)|
|Chopped mushrooms||3 Cup (48 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Stock||3⁄4 Cup (12 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||2 Teaspoon|
|Fresh nutmeg||1 Teaspoon|
|Dry soybeans||1 Cup (16 tbs), cooked|
|Yogurt||1 1⁄2 Cup (24 tbs)|
|Bulgur wheat||1 1⁄2 Cup (24 tbs), cooked|
Heat 2 tablespoons of oil and 2 tablespoons of butter (or any combination you prefer) in a large cast iron frying pan. Saute the onions and mushrooms until they are soft.
Stir in the whole wheat flour and cook for about 2 minutes until the flour has browned lightly and has coated all of the vegetables.
Stir in the stock, sherry, salt, Worcestershire, mustard, and nutmeg; cook until the mixture is thick. It will be very thick until the other ingredients are added.
Stir in the cooked soybeans and cook over low heat until they are heated through. Remove from the heat and stir in the yogurt. You should have a luscious creamy mixture now.
Serve the stroganov over the cooked bulgur while it's hot.