The BEST Mushroom Stroganoff (Vegan) Recipe - Food.com (2024)

FAQs

What is the best substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Fats and sweetness can help smooth the bitter corners of a dish, just like they make coffee taste less bitter. So add a spoonful of sugar, cream or butter to tame that bitterness.

Add white pepper and salt. Add the Beef and cook until browned slightly. Add fresh mushrooms until softened. Add Double Cream and bring to the boil slightly.

Asparagus, Peas, Mushrooms: These are the veggies I love to use. Shallots and Garlic: To start the sauce. White Wine, Veggie Broth and Vegan Cream Cheese: These are the base of the creamy stroganoff sauce.

Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

And if you want to make it spicy, you can either use the Mexican flavors (ancho & poblano peppers), or use horseradish. To use so many different things together seems like a “kitchen sink” approach. I would cut down the horseradish to about 2/3 of the original amount.

Here in the UK this tends to be a very rich cream sauce, although traditionally the dish was always prepared with sour cream. This version stays true to that, but swaps in half fat creme fraiche as a great way to keep the fat and calories down.

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

What is the best cut of meat for stroganoff? ›

You could use filet/tenderloin. Or you could use flank or skirt steak and cut thin 1/4" strips against the grain.

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Yes, mushrooms are completely vegan friendly. Even though they're part of the Fungi family and not classified as vegetables, they're entirely plant-based and considered vegan-friendly. Mushrooms can have a 'meaty' texture and are often used as a substitute in recipes because of this quality.

From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.

Traditionally it's used in Stroganoff but it's not always available so a good substitute is sour cream which is perfectly fine in that dish. It also helps in thickening the sauce just enough without it being too thick.

If you run out, you can make a sour cream substitute with no cooking and very little effort. All you need is three ingredients (milk, distilled white vinegar, and heavy cream) and 24-48 hours to let it ferment and thicken.

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.