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Saute onion for 5 minutes in oil. Then add the garlic and sauté for another minute. Add the mushrooms, cook over high heat for 5 minutes, stirring constantly. Add Worcestershire sauce and soup.
Boil for 20 minutes, until the sauce thickens.
Remove from the heat, add sour cream and dill / parsley and stir until the mushrooms are covered in sauce.
Wash the rice and put it on the fire in a double amount of water. Boil until the water is milky (about half the recommended cooking time). Drain and add an amount of water equal to that of the rice before the fever. Put it back on the fire and boil until all the water is absorbed.
Serve the mushrooms with the rice.
Mushroom Stroganoff & # 8211 vegan / fasting recipe & # 8211 delicious and easy to prepare recipe, adapted from the classic recipe of Stroganoff beef & # 8211 beef Stroganov. This tasty and filling food can be served for lunch or dinner and can be kept for the next day if it is not mixed with the garnish that will accompany it.
The original Stroganoff recipe was invented somewhere in the early 1800s by a French chef working for an aristocratic family in Russia (St. Petersburg) & # 8211 Stroganov family. This dish was presented at a contest and to win the chef named this dish after the name of the employer & # 8211 Count Pavel Alexandrovich Stroganov. The food became very popular in Russia, then crossed the borders of the country becoming a dish loved by the Chinese, and then Russian emigrants to make it known in America.
Over the years, the original recipe has been modified, so that in Sweden it is prepared with sausages, in Japan it is served with rice, and the Brazilians make it with shrimp.
So, why not have a vegan, fasting version, respectively Mushroom stroganoff?
Mushrooms are a very good and very tasty source of nutrients that reduce the risk of cancer or heart disease. They are full of fiber, vitamins, essential minerals, which is why they are called superfoods. Mushrooms are part of the diet of those who have given up meat, but also of those who take diets.
Recipe of Mushroom stroganoff it seems to me to be one of the best vegan / fasting recipes with mushrooms. I think I like it even more than the meat version (pork stroganoff with mushrooms or beef stroganoff with mushrooms). I used only champignon mushrooms for this recipe, but you can use a mushroom mix or just Pleurotus mushrooms, another type of mushroom very well known and consumed in our country.
I used eggless pasta as a garnish, but if you like rice more, you can definitely use it because they go very well together.
The sauce is creamy and very tasty. I used vegetable milk and organic coconut cream instead of classic sour cream and I guarantee you that the result is absolutely sensational. But you will use what you like and what you have in the house.
If you want to prepare more recipes with fasting / vegan mushrooms click here. If you want to be inspired and prepare other fasting recipes, I invite you to see collection of fasting recipes, if you access this link.
Here is the list of ingredients and how to prepare it Mushroom Stroganoff & # 8211 vegan / fasting recipe
4-5 tablespoons of frying oil
200 ml rice vegetable milk / cow's milk if you are not fasting or do not have a vegan lifestyle
200 ml organic rice cream / can be sour cream if you are not vegan or fasting
1/2 teaspoon smoked paprika (or paprika)
1 teaspoon dried oregano
optional: 1 teaspoon Worcester sauce
1 clove of garlic given by the press
For the gasket:
I hardened the onion in the hot oil until it became glassy, then I put the mushrooms over it and sprinkled salt. During this time I also boiled salted water to prepare the pasta as a garnish.
I sautéed the mushrooms until they left the water and it evaporated, then I poured 50 ml of white wine, I added smoked paprika and freshly ground pepper and I mixed. I let the alcohol evaporate for a few minutes, over high heat (maximum 3), then I put the vegetable soup, the Worchester sauce and let it boil for about 5 minutes. During this time I dissolved 1 tablespoon of flour with vegetable milk, and over them I put organic coconut cream.
I put the milk with flour and coconut cream over the mushrooms, I added a clove of garlic given by the press, I mixed and I let it simmer until the sauce thickened.
During this time, the pasta was boiled according to the instructions on the package, so I drained them, then I put some of the sauce on them. My boys wanted them mixed from the start, but I wanted to arrange them on my plate separately, to enjoy the good taste of these mushrooms with delicious sauce.
They are very good! And they are very easy to make!
Stroganoff - The work of culinary art
Around the Stroganoff (or Stroganov) beef recipe there are ambiguities about both the authenticity and the name given. One of the legends says that the recipe was invented by Count Stronagov's chef during a stay in Siberia. Since the meat he was going to prepare was frozen, the cook thought that the sure way to prepare it was to cut the meat into thin strips. Another legend says that the recipe was also invented by the count's chef, who cut the meat into strips to help the count who had lost almost all his teeth.
On the other hand, and much closer to the truth, there is a legend that mentions that the recipe was created at the count's court. Alexandr Grigorévici Stroganov, the last in a long line of Russian counts and barons, who kept the table open in his palace. The count leaves the entrance free to the tables at the palace for any person who respects a dress code or for any cultured person. Alexander Grigorievich Stroganov (1795-1891) donated his library to the University of Tomsk and created the University of Odessa.
The first inscriptions about this recipe appear in 1861 in the cookbook written by Elena Ivanovna Molokhovets, in which she specifies "Beef a la Stroganoff, with mustard". It was made from sauteed beef cubes (not strips) and served in a sauce made from soup, mustard and sour cream. Subsequently, there were several recipes that contain, in addition to beef, mushrooms and / or onions, wine or cognac, etc.
The recipe has undergone many changes over time and has become an extremely popular food not only in Europe but also in the US, China, Japan, Iran. Currently Stroganoff can be made with beef, chicken breast or turkey, each region adapting the recipe (with wine instead of broth, with or without mushrooms, etc.) and the garnish with which the meat is served.
Made to satisfy cultivated tastes, the Stroganoff recipe is simple, but at the same time refined
Ingredients Stroganoff mushrooms with sour cream and mustard sauce
- A finely chopped white onion
- 2 cloves of garlic crushed or pressed
- 500 grams of mushrooms (mushroom, pleurotus, mushrooms, any variety you like)
- A tablespoon of olive oil
- A teaspoon of English mustard (fine and quick)
- A teaspoon of paprika
- 250 ml of vegetable stock
- 200 ml of cooking cream (25% fat)
- Salt and pepper to taste
- Juice from a squeezed lemon
- a few sprigs of dill and / or parsley
Stroganoff beef - the original recipe
Of all the beef recipes, Stroganoff is one of the most appreciated and tasty. And rightly so! This recipe dates back to the late 1800s and has at least one interesting story.
A chef has won a cooking contest in Russia with this beef recipe. The one who consecrated it was the personal chef of Count Pavel Stroganoff, hence the name of the recipe that has remained the same until today.
There are several ways to make Stroganoff beef, a lot of recipes have appeared along the way. The principle is the same, except that the ingredients are slightly different. For example, some recipes do not contain mustard, others do not contain tomato sauce, etc. Today we present you a complete, delicious recipe that is worth trying at least once.
- 450 g of beef
- 1 tablespoon flour
- 60 ml brandy
- 1 tablespoon worcestershire sauce
- 300 ml beef soup
- 1 onion
- 200 g mushrooms
- 2 cloves of garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 220 g cream
- 1 tablespoon mustard
- 1 tablespoon tomato paste
- 1 teaspoon paprika
Peel the meat and cut it into thin strips. Season with salt, pepper and sprinkle flour over the meat. Heat the oil and half of the butter in a pan over high heat. When they have melted, add the pieces of beef and cook for a few minutes.
Pour the brandy and leave until the alcohol evaporates. Remove the meat from the pan and add the finely chopped onion, crushed garlic and sliced mushrooms. Cook for 5 minutes, then add the meat to the bowl again, pour in the soup and simmer for 15-20 minutes or until the meat has become tender.
Mix the cream with the paprika, tomato paste, mustard, worcestershire sauce and put a few tablespoons of the liquid in the pan to bring to the same temperature.
Pour into the pan and simmer for another 2-3 minutes. Turn off the heat and serve with rice, puree, pasta, natural potatoes or any other garnish you like.
Mushroom stroganoff with butterflies
I remember when I first came across this name, stroganoff, I was intrigued I imagined it must have a princely story with serious accents & # 8230 In reality, stroganoff is a dish of Russian origin, named after the count Paul Stoganov, a 19th-century Russian diplomat, eats meat (beef) in a cream sauce. The food has become popular all over the world, and the recipes have become richer. I suggest you a mushroom stroganoff in vegetable cream sauce that goes great in the company of pasta. Whether you use more common mushrooms, such as champignon, or more fragrant mushrooms, such as cuttlefish, mushrooms, pleurotus, you will get a tasty, filling and nutritious dish.
Mushrooms are considered superfoods, due to the fact that they do not contain fats, sugar, salt but are a valuable source of fiber, vitamins, essential minerals (of which the most significant is selenium, so rare in other foods) and antioxidants.
What we need:
- 500 gr mushrooms
- a red onion
- 3 cloves of garlic
- 100 ml white wine
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- salt pepper
- soy cream
- 250 gr butterflies
- a bunch of parsley.
How is it prepared:
Boil the pasta according to the instructions on the package.
Chop the onion, garlic and fry them in a tablespoon of olive oil.
Slice the mushrooms and add them over the onion.
Add the wine, thyme, salt and pepper and bring to a boil.
When the sauce is cooked, take it off the heat and add the cream, balsamic vinegar and soy sauce.
Chop the parsley and add it to the sauce. Mix well and combine the sauce with the cooked pasta.
If you love pasta, try vegan mac and cheese !!
Strudel with apples and blueberries
Vegan lasagna with soy sauce and bechamel sauce with spinach
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I love Stroganoff beef, but I wanted to see if there was a way to make it vegetarian for days when I want to become meatless. I played with this Mushroom Strog until we got tired of it, but it was worth it! This recipe was a great success in my house. For more of my favorite Meatless Monday pasta recipes, try Fettuccini with Winter Greenery and Poached Egg, Baked Pumpkin Pasta, and Spaghetti with Mushrooms, Garlic, and Oil.
Making stroganoff without beef was a challenge. I wanted to keep the flavor of the beef and keep it creamy but light. The variety of mushrooms gives these pastas beautiful textures and flavor, and the Worcestershire sauce and tomato paste give it some of that beef flavor we were looking for. The bonus of doing it only with vegetables is that you can eat more, but with fewer calories and less fat.
Stroganoff cattle. The best recipe
1 teaspoon oil
1 teaspoon butter
1 thinly sliced onion
250 g mushrooms, sliced
500 g beef, cut into strips
¼ brandy cup
1/2 cup beef broth
1 bay leaf
1 teaspoon mustard seeds
1 cup sour cream
1 bunch parsley, chopped
Stroganoff cattle. The best recipe - How to prepare
Heat the oil and butter in a pan and sauté the onions and mushrooms over low heat for 7-10 minutes. Remove from the pan and add the pieces of meat to the same bowl and leave them on high heat for 3-5 minutes.
Add the brandy and continue to simmer until the alcohol is removed, add the soup, mustard, bay leaf, salt and pepper to taste. Peel the bottom of the pan with a spatula, because all those brown pieces will give flavor to the sauce.
Put the onion and mushrooms in the bowl and let it cook for 3 minutes until the composition is bubbling. Add the cream and parsley and turn off the heat. You can serve it with mashed potatoes, rice or pasta.
- 2 - 3 remaining diced cups
- roast beef
- 1 cup (10 3/4 oz) cream of mushroom soup
- 1 sachet in the form of onion soup (dry mixture)
- 1 mushroom or sliced mushroom slices (4 oz)
- 1/2 to 3/4 cup cream or half and a half
- 1 or 2 tablespoons of sour cream, if desired
- Salt and pepper to taste
- Combine all ingredients except sour cream and sour cream in slow cooker.
- Cover and cook on low heat for 4 to 6 hours.
- Add cream and sour cream, if used, and cook for 10 minutes. Taste and add salt and pepper as needed. Remove the mixture with a water tank or beef, if necessary.
Serve stroganoff over noodles, pasta or rice. Add steamed broccoli or asparagus asparagus if desired.
About Boeuf Stroganoff & # 8211 history and original recipe
The first written mention of this dish, & # 8222File of beef Stroganoff & # 8221 (or Stroganov), was made by Jelena Molochowetz in the 1871 edition of her Russian cookbook. Podarok molodym chosajkam (& # 8222Gift for young housewives & # 8221). There the dish is described as a ragout with sour cream and mustard sauce. However, the exact date on which the recipe appeared would not appear.
In 1891 chef Charles Brière, who lived and worked in St. Petersburg, presented Boeuf Stroganoff at a culinary competition in Paris. Thus became a great classic of international gastronomy. (source)
The name of the dish comes from the family of Russian nobles Stroganov (French in Stroganoff). However, the dish is not a traditional Russian dish but is a relatively recent masterpiece of culinary artists. Banks and dinners always took place in Count Stroganoff's house in Odessa, where educated and well-dressed people met. For this meal, this recipe was created, which was later named Boeuf Stroganoff. Another source shows that the recipe was created by the French chef André Dupont especially for the count, who was old and no longer had teeth to chew large pieces of meat (source).
One thing is for sure: the recipe spectacularly combines Russian and French cuisine.
There is no original recipe by Boeuf Stroganoff!
There are many variants of this recipe and it is not unanimously established whether beef, veal or beef is used, whether or not pickles are added, whether or not cognac, tomato juice, etc. are used. What is safe, in all recipes, is the quick frying of meat cut into thin strips (or cubes) and the addition of an onion and mushroom sauce and souring with cream and mustard of the preparation. Lemon also appears in some recipes.
From everything I read on the internet and in the recipe book & # 8222Die 100 berühmtesten Rezepte der Welt & # 8221 by Roland Gööck (The 100 famous recipes of the world & # 8221) I present to you perhaps the most widespread version of this Boeuf Stroganoff.
Stroganoff is a Russian dish, appeared in the 19th century, which has beef and fatty cream as basic ingredients. However, today there are many variants of it, with or without meat, even vegan. Find here a quick recipe for stroganoff mushrooms perfect for vegetarians. Today I tell you about the stroganoff chicken, a recipe that I use whenever I'm stuck, precisely because everyone likes it. Pieces of chicken, mushrooms and a creamy cream sauce, absolutely divine.
Ingredients for 4 servings
200 gr mushroom mushrooms
100 ml chicken soup or water
250 ml cooking cream
a cube of butter and 1 tablespoon of olive oil
1 tablespoon chopped parsley
Prepare chicken stroganoff
- Peel an onion, wash it and cut it in half, then cut it into thin slices. The same is done with mushrooms.
2. Put the butter and olive oil in a larger pan, and when they have warmed up, add the onion and cook until soft.
3. Then add the mushrooms, wine and chicken soup (or water) and simmer for 5 minutes.
4. Wash the chicken breast, cut into strips and place in the pan. Leave on the fire for about 15 minutes.
5. Add the cream for cooking and leave it on the fire for another 10 minutes, until the sauce formed thickens a little. Season with salt and pepper.
6. Before serving the chicken stroganoff, sprinkle a little finely chopped green parsley.