Mushroom Stroganoff

Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:

• US: sour cream or cream of mushroom soup with egg noodles or white rice
• Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
• France: flambé beef, cognate, or white wine with French heavy cream
• UK and Australia: like America but with creamy white wine sauce with rice or pasta
• Japan: beef strips in a savory sauce and served over white rice 

Here is a vegan stroganoff.

Грибной строганов (Russian)

/gribnoy stroganov/

Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth

1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard

1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt

cooked and drain (GF) egg noodles

garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.

два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 

три  /tree/ 3. Stir in the flour.

четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.

шесть   /shest/ 6. Simmer for 10-15 minutes.

семь   /syem/ 7. Stir in the sour cream.

восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.

Read More

Chicken Soup à la Russian

 There is more than just chicken in this delicious soup. 

Куриный суп (Russian)

/kurinyy sup/

Serves 4

organic chicken breast cut into bite size pieces

organic chicken broth to fill the pot

(dairy-free) butter

chopped organic onion(s)

grated organic carrot(s)

cubed organic potato(es)

sliced organic each: celery stalk(s) and bell pepper(s)

crushed organic garlic clove(s)

bay leaf

Himalayan salt and black pepper to taste

olive oil

(gluten-free) noodles

один  /a-deen/ 1. Bring water to a boil with a little olive oil.

два  /dva/ 2. Add the chicken, spices and garlic.

три  /tree/ 3. Cook about 15 minutes.

четыре  /chye-tir-ye/ 4. Sauté the onions, carrots, and celery in butter.

пять   /pyat/ 5. Add vegetables and the potatoes to the pot and cook 15 more minutes.

шесть   /shest/ 6. Break the pasta and add it to the pot with the bell peppers.

семь   /syem/ 7. Cook until the pasta is al dente and the inside temperature of the chicken is 165ºF/74ºC.

восемь  /vo-syem/ 8. Remove the bay leaf.

девять /dyev-yat/ 9. Serve with dark bread.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Russian/Ukrainian Mushroom Stroganoff

A rich flavored stroganoff with portobello mushrooms without all the extra fat and calories!

Грибной Строганофф (Russian)

/gribnoy stroganoff/

Грибний строганофф  Ukrainian)

/hrybnyy stroganoff/

Serves 4

1 chopped organic onion

3-4 cups (7.5-10 dl) organic vegetable broth

8 ounce (225 g) organic each: 

 (a) sliced cremini or white button mushrooms

 (b) thinly sliced portobelle mushroom

 (c) or more (gluten-free) cooked and drained pasta

1 tsp. (4,5 g) each: dried basil and tamari, soy sauce, or gluten-free liquid aminos

pinch of cayenne pepper

1 Tbs. (15 g) (gluten-free) flour

1/2 cup (120 ml) water

fresh black pepper

fresh chopped parsley

1. Cook over medium-low heat: onions and 2 Tbs. (30 ml) vegetable broth, stir, cook about 5 minutes.
2. Add more broth 1 Tbs. (15 ml) at a time if the onions become dry.
3. Add the portobello mushrooms, basil, tamari, and cayenne pepper, cook, stir, about 5 minutes.
4. Add the other mushrooms and cook about 8 minutes, stir.
5. Sir in 1 1/2 cups (360 ml) broth.
6. Cover and simmer for 15-20 minutes. Add more broth as needed.
7. Put the flour and 1/2 cup (120 ml) water in a blender and process until smooth,.
8. Whisk the flour-water mixture into the mushrooms.
9. Cook, stir, until the liquid has thickened to form a gravy.
 (a) If gravy is too thick: add broth.
 (b) If it is too thin: add more flour.
10. Season with black pepper to taste.
11. Serve over the pasta and garnish with parsley.

Try: 

"Chicken Stroganoff:
http://veggiefernandezs.blogspot.com/2014/08/chicken-stroganoff.html

"Mushroom Stroganoff /  Гриб строганов (Russian)"

https://veggiefernandezs.blogspot.com/2022/07/mushroom-stroganoff_23.html

"Ground Turkey Stroganoff / Земля Турции Строганова (Russian)"

https://veggiefernandezs.blogspot.com/2019/03/ground-turkey-stroganoff.html

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