Description
Halloumi Stroganoff
This vegetarian twist on the classic Stroganoff is perfect for a quick and hearty weeknight dinner. Halloumi cheese, known for its firm texture and ability to be pan-fried, takes center stage in this creamy, savory mushroom sauce. Inspired by comfort food classics, this dish is ideal for Meatless Mondays or any day when you’re craving a meat-free delight!
1 tbsp avocado or olive oil
8.8 oz (250g) halloumi cheese, cubed
1/4 cup butter
1 medium onion, chopped
1 lb mushrooms, sliced
2 cloves garlic, minced
1/4 cup dry sherry (optional)
2 tbsp flour
1 ½ cups vegetable broth
1 tbsp tamari or soy sauce
1 tsp paprika
1/4 tsp grated nutmeg
1/2 cup full-fat sour cream
Salt & pepper to taste
Garnish: parsley
Directions:
1. Pan-fry halloumi in oil until golden. Set aside.
2. Sauté onion in butter, add mushrooms, cook until browned, then add garlic.
3. Deglaze pan with sherry. Sprinkle flour, stir, then add broth, tamari, paprika, and nutmeg.
4. Reduce heat, stir in sour cream, add halloumi, and garnish. Serve over rice or pasta.
Prep Time: 10 mins
Kcal: 400 per serving
Step-by-Step Guide
1. Prepare the Halloumi: Pat the cubed halloumi dry with a paper towel. Heat 1 tbsp of oil in a large skillet or frying pan over medium-high heat. Add the halloumi and fry for 2-3 minutes per side until golden brown and crispy. Remove and set aside on a plate.
2. Cook the Vegetables: In the same pan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for 8-10 minutes, allowing them to release their water and become deeply browned. Stir in the minced garlic for the final minute.
3. Make the Sauce Base: If using, pour in the dry sherry to deglaze the pan, scraping up any browned bits. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste. Gradually pour in the vegetable broth while stirring to create a smooth sauce. Add the tamari, paprika, and nutmeg. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
4. Finish the Dish: Reduce the heat to low. Stir in the sour cream until fully incorporated. Be careful not to let it boil. Gently fold the pan-fried halloumi back into the sauce to warm through. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Serving Suggestions
This rich and creamy stroganoff is best served over a base that can soak up the delicious sauce. Classic choices include:
- Egg Noodles or Pappardelle Pasta for a traditional feel.
- Fluffy White Rice or Brown Rice for a simple, comforting option.
- Mashed Potatoes or Cauliflower Mash for ultimate comfort food.
- Crusty Bread on the side is essential for mopping up every last bit.
- Add a fresh, crisp side like a simple green salad or steamed green beans to balance the richness.
How-to Summary
Pan-fry halloumi until golden and set aside. In the same pan, sauté onion and mushrooms until browned. Deglaze with sherry (optional), stir in flour, then add broth and seasonings to create a sauce. Off the heat, stir in sour cream, add the halloumi back, and serve over your chosen starch.
Frequently Asked Questions
Can I make this dish ahead of time? You can prep the components, but for best texture, assemble just before serving. The sauce (without sour cream) can be made ahead; reheat gently and stir in sour cream and halloumi at the end.
What can I use instead of sherry? A dry white wine, a splash of vegetable broth, or even a teaspoon of red wine vinegar mixed with broth works well as a non-alcoholic substitute.
Is there a substitute for sour cream? Full-fat Greek yogurt or crème fraîche are excellent alternatives. For a dairy-free version, use a plain, unsweetened coconut cream.
Why is my sauce too thin? Ensure you simmer the sauce after adding the broth to allow it to reduce and thicken. The flour also needs a full minute of cooking before adding liquid to activate its thickening power.
Can I use a different cheese? Halloumi is key for its fry-ability. For a similar result, you could try paneer. Softer cheeses will melt into the sauce.
Common Mistakes to Avoid
- Overcrowding the Pan: Fry the halloumi in batches if needed to ensure it gets crispy, not steamed.
- Not Browning the Mushrooms: Let the mushrooms cook until their liquid evaporates and they develop a deep, savory color for maximum flavor.
- Boiling after Adding Sour Cream: This can cause the sauce to curdle. Always reduce the heat to low or take the pan off the heat before stirring it in.
- Using Cold Sour Cream: Let it come to room temperature before adding to prevent temperature shock.
- Underseasoning: Halloumi is salty, but the sauce still needs seasoning. Always taste and adjust with salt, pepper, and an extra dash of tamari if needed.
Conclusion
This Halloumi Stroganoff is a triumphant vegetarian main that delivers all the creamy, savory satisfaction of the classic dish. With its crispy pan-fried cheese and rich mushroom sauce, it’s a guaranteed crowd-pleaser that comes together in under 30 minutes. Mastering the simple techniques of properly browning the ingredients and gently incorporating the sour cream will yield a restaurant-quality meal perfect for any night of the week.