Ingredients:
– 1 medium shallot, diced
– 2T vegan butter (less if you are using beefless)
– 200g ground beefless (in US, we used to use Morning star vegetable crumbles and in India, we have created our own crumbles – stay tuned for the recipe!)
– 3t thyme, chopped fine
– 2C white wine (we used slightly old chardonnay) [rml_read_more]
– 2T dill, chopped
– 2C sour cream
– 1T Hungarian paprika
– 2C nokedli (you can substitute spaetzel or any East European noodles)

Method:

Start by sauteing it and letting it caramelize a bit (about 5 minutes on medium heat) and then adding the shallots and butter. If you are using veg crumbles, go directly to sauteing shallots in butter, soften them and then add the veg crumbles. Saute till the shallots are soft and brown bit begin to stick the pan (do not use use a non-stick pan!). Add the thyme and mix gently. Next, add the white wine and using a wooden ladle, pull off the brown bits stuck to the pan. Once the meat is thoroughly cooked (in about 5-8 minutes on medium heat for beefless and 3-5 minutes for veg crumbles). Turn the heat off and fold in the sour cream, paprika, salt and pepper to taste. In a separate pot with 1L of water and 1T of salt, cook the pasta. Once the pasta is done, place it in a dish and top it with the mixture. Garnish with some dill and paprika.