Vegen-Stroganoff - cooking recipe

Ingredients

1 large can Vegecuts
1 (8 oz.) can mushroom pieces
1 (8 oz.) can tomato sauce, diluted with 2 cans water
1 pkg. Lawry's spaghetti sauce mix
1/2 tsp. Accent
1/2 pt. dairy sour cream
cooked rice or noodles

Preparation

Drain and reserve liquid from Vegecuts and mushrooms.
Cut Vegecuts into thin strips and dry out on cookie sheet in low oven. Place in heavy skillet and fry in hot oil until brown.
Add remaining ingredients, including liquid from cans.
Simmer slowly for about 25 minutes.
Add sour cream before serving.
Serve with hot rice or noodles.