Tonight I tried another new recipe, this one from the Moosewood Classics cookbook, which our good friend Melanie gave us. It has many great recipes. This one did not disappoint. It was a little different than what I remembered as stroganoff as a kid, which was mostly just noodles in a creamy sauce with hamburger and mushrooms. This one has lots of vegetables, some red wine, some canned tomatoes, and some tofu sour cream. Overall it turned out quite well, though the next time I make it I will plan on cooking off a bit more of the liquid to make it creamier, and also to pan fry the tofu a bit to keep it from falling apart.