|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||14%|
|Total Sugars 8g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Stroganov is a dish of Russian origin that is supposedly named after a member of the Stroganoff family of rich merchants and landowners. This dish of beef and cream has taken on many variations around the world and conquered many palates on its way to becoming a truly timeless recipe. It was originally made out of beef cubes, and as we kept some of the traditional elements, we took the liberty of leaving it up to the cook whether to use beef, pork, or chicken leftovers.
Earthy mushrooms, sour cream, herbs, and spices make an unctuous sauce for the meat. Choose which wine and stock to use depending on the protein of your choice. Go with beef stock if using leftover beef, or chicken stock for pork or chicken. For the wine, use white for chicken and pork and red for beef. Remember to use a wine that you'd be willing to drink by the glass; there's no need to splurge, but a nice-enough wine will make a tastier meal.
Easy to make, budget-friendly, and quick to come together, this meal is a great weeknight option. Serve with rice, potatoes, buttered noodles, mashed potatoes, salad, or simply some fresh bread. You can't go wrong with this flavorful dish.
4 ounces egg noodles
8 ounces mushrooms, sliced
Salt, to taste
1/2 teaspoon dried thyme
2 tablespoons unsalted butter, divided
1/2 small onion, chopped
1 tablespoon tomato paste
1/2 cup wine
1/2 cup stock
12 ounces leftover roast chicken, or pork or beef, cut into strips
1/2 cup sour cream
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Fill a pot of water and bring it to a boil. Salt it and, once boiling, add the egg noodles and cook per the package instructions. Drain and reserve.
Place the mushrooms in a large, dry, non-stick skillet and sprinkle them with salt.
Cook over medium-high heat until the mushrooms begin to brown and give up their liquid, or about 6 minutes.
Stir the mushrooms, add in the thyme, and add 1 tablespoon of the butter. Cook until browned, about 3 minutes.
Scoop the mushrooms onto a plate and set aside.
Using the same pan over medium heat, add the remaining butter, onion, and tomato paste and then cook until the onion is translucent, stirring frequently for about 5 minutes.
Return the mushrooms to the skillet and add the wine.
Increase the heat to medium-high and cook until the wine is reduced by half, approximately 5 minutes.
Add the stock and cook for 5 more minutes.
Reduce the heat to low, add the meat, and simmer for 5 minutes.
Remove from heat and stir in the sour cream and pepper. Taste test and adjust the seasonings.
Serve over the cooked noodles.
Vegan or Vegetarian Stroganoff
You can make this tasty dish vegetarian or vegan with just a few substitutions:
- To make it vegetarian, use 1 cubed block of pressed extra-firm tofu or 12 ounces of seitan instead of the meat, and vegetable broth instead of animal-based stock. Follow the recipe as is and add the plant-based protein of your choice at the same moment that the original recipe calls for the meat. Egg noodles are appropriate for a vegetarian diet, so you can keep the same starch as the original recipe.
- To make it vegan, follow the instructions above for vegetarian stroganoff but replace the butter with vegan margarine or butter. Instead of sour cream, use a mixture of 3 ounces of plant-based milk (preferably full-fat soy or cashew milk) with 1 ounce of olive oil. Add this mixture to the sauce base when the recipe calls for the sour cream. Replace the egg noodles with fettuccini or any pasta of your liking.
What Can I Use Instead of Sour Cream?
If you don't have sour cream at hand, simply replace it with the same amount of mayonnaise, full-fat Greek yogurt, plain cream, or a combination of heavy cream and lemon juice—add 2 tablespoons of fresh lemon juice per each 200 grams of heavy cream.