1 (about 20-ounce) can Vegecuts (this is an OLD recipe, so I'm not even sure these are still available, but you can use an equal amount of any vegetarian canned "steak or cutlet" substitute, such as Choplets, a Worthington product -- made by Kelloggs. I'm including a link to Amazon's page for this product, so you can see/read more about it)
3 Tablespoons oil
1 (8-ounce) can mushroom pieces
1 (8-ounce) tomato sauce diluted with 2 cans water
1 package Lawry's Spaghetti Sauce Mix
1/2 teaspoon Accent (I omit)
1/2 pint dairy sour cream (of course, I use a dairy-free substitute -- my favorite is Tofutti's Better Than Sour Cream)
Cooked rice or noodles
Drain and reserve liquid from Vegecuts and mushrooms.
Cut Vegecuts into this strips and dry out on cookie sheet in low oven.
Place strips in paper bag with flour and seasonings (LuAnn suggests a shake or two each of Lawry's seasoning salt, onion and garlic powder, and -- if you have it, a powdered vegetarian beef-style seasoning, such as McKay's)
Place in heavy skillet and fry in hot oil until brown.
Add remaining ingredients, including liquid from cans.
Simmer slowly about 25 minutes.
Add sour cream before serving.
Serve with hot rice or noodles.