“The Lord will keep you from all harm–he will watch over your life; the Lord will watch over your coming and going both now and forevermore. . . ” Psalm 121:7-8
Mushroom Stroganoff is the perfect meal for Meatless Mondays or looking to trim red meat out of your diet.
Mushrooms are full of umami flavor and so ‘meaty’ in texture, they are the perfect substitute for meat. And with so many varieties of mushrooms on the market, you can really get creative with your dishes.
Mushroom Stroganoff is so full of flavor and it really fills you up. Not only does it have the meatiness of stroganoff but it is so creamy and tangy at the same time. An ideal dish for a quick dinner during the week. Add a salad and some bread and you have a complete meal.
So What is Stroganoff?
Beef Stroganoff is a Russian dish of fried pieces of meat (beef) served in a sauce of sour cream and mustard. Most of the time there are mushrooms added to the dish.
With a few tweaks, you can also make this a vegetarian or vegan dish. Follow my tips to see just how you can do just that.
If you are in need of a delicious dinner that you can prepare in about 30 minutes. Mushroom Stroganoff is the dish for you!
Mama Fawn’s Tips. . .
- When slicing the mushrooms, do not slice them too thin. You want to have a meaty texture to your stroganoff.
- Feel free to use any variety of your favorite mushrooms. Just make sure you have two pounds total.
- Follow the directions on how to clean (and sometimes reconstitute) any mushrooms you use.
- Two pounds of mushrooms look like a lot but they cook down substantially.
- White wine is used in this recipe but feel free to use your favorite drinking wine, if you prefer.
- Don’t want to cook with wine? Substitute broth for the wine. If not using wine in this recipe, skip Step 3.
- For a more health conscious meal, substitute the sour cream for plain yogurt.
- I serve this dish with noodles, but this would be most excellent with any time of pasta, mashed potatoes, or polenta.
HOW TO MAKE MUSHROOM STROGANOFF VEGETARIAN/VEGAN
- Use olive oil or margarine instead of the butter.
- Substitute broth for the wine.
- Use vegetable broth for the beef broth. Skip step 3.
- Instead of Worcestershire sauce, use soy sauce (check ingredients) or Tamari sauce.
- Skip the sour cream (vegan). The sauce has a nice creamy texture without the sour cream.
Mushroom Stroganoff
Course: DinnerCuisine: Russian/AmericanDifficulty: Easy4
servings10
minutes30
minutesThe perfect meal for Meatless Monday. . .
Ingredients
4 tbsp butter
1 small onion, diced
1 lb button mushrooms, cleaned and sliced
1 1b baby bella mushrooms, cleaned and sliced
3 garlic cloves, minced
1 ½ tsp salt
½ cup white wine
1 ½ cup beef broth or stock
1 tbsp Worcestershire sauce
3 tbsp flour
½ cup sour cream
Cooked Pasta
Directions
- Melt butter in a large skillet over medium heat. Add the onions and saute for about 3 minutes. Add the mushrooms and cook for 15-20 minutes until most of the liquid has evaporated, stirring occasionally.
- Reduce the heat to medium and add the garlic and salt and cook for 1-2 minutes.
- Add the white wine and let reduce by half, about 5 minutes.
- Once the wine has reduced, sprinkle with the flour and stir well.Cook for about 2 minutes.
- Add the Worcestershire sauce and beef broth and let simmer for 5 minutes, stirring frequently.
- Add the sour cream. Season with additional salt & pepper, if desired.
- Serve over pasta, Enjoy!
Very tasty; didn’t miss the meat at all!
Thank you!