Here’s our take on the classic Eastern European dish. This one put me a little outside of my comfort zone because growing up, I was not a fan of sour cream. While I have since come to appreciate it, this was the first time I actually cooked with it. When all was said and done, we had in our bowls a creamy and flavourful sauce enveloping oodles of mushrooms and sliced mutton. I would definitely make it again…maybe with some additional vegetables (peas or sliced green beans?) included.
While Stroganoff is typically served over egg noodles, we had some chickpea rotini that needed to be used, so we made the substitution and served it over that. We think this would have also been excellent over white rice or even riced cauliflower.
Time: 35 Minutes
Ingredients (for 2 meals):
- 8-10 ounces of lean Mutton (or beef)
- 8-10 Cremini (baby bella) Mushrooms
- 1 Onion
- 1/2 Tablespoon of Butter
- 1/2 Tablespoon of Olive Oil
- 3 Tablespoons of All Purpose Flour
- 1/2 Cup Full Fat Sour Cream (if you go with non-fat, the sauce will separate and be a little chunky…you can do it if you don’t mind, but don’t say I didn’t warn you!)
- 1 Cup Vegetable Stock (or Beef Stock)
- Black Pepper
- Chives (We used dried because that’s what we had on hand, and we didn’t want to buy fresh chives for just this dish)
- Optional: Frozen Peas or other green vegetables. We didn’t have any at home, or we would have absolutely used them.
- Before you start cooking your stroganoff, start boiling your rice or pasta water so that your side can be ready at the proper time.
- Dice your onion, and rinse and slice your mushrooms. Set aside in a bowl.
- Slice your mutton (or beef) into thin strips, and then cut those into smaller pieces (our slices were about 1/4 inch by 3/4 inches).
- In a large, deep pan, heat your butter and olive oil together (will reduce splatter as well), and when the butter stops bubbling, spread your mutton (or beef) along the bottom. Allow to brown for about 30-60 seconds, flip, and brown the other side. Then remove from the pan, and set aside in a clean bowl.
- Add your mushrooms and onions to the pan, and sautee until they begin to caramelize.
- As the mushrooms and onions near a state of readiness, add your flour, and stir to combine and fully incorporate the flour.
- Pour your vegetable (or beef) stock into your pan, and bring to a low simmer. Then, turn the heat down, and add your sour cream and black pepper, stirring to combine fully.
- When everything gets back to a simmer, add your browned mutton back into the pan, and let that braise for about 15 minutes to finish cooking.
- When your sauce reaches your desired consistency, you’re all set!
- Plate (top with sliced chives), devour, and enjoy!