Halloumi Stroganoff Recipe
This Halloumi Stroganoff is a unique and delicious twist on the classic beef stroganoff, replacing meat with crispy, golden halloumi cheese. The salty, firm halloumi holds up well in the rich, creamy mushroom sauce, making this dish a perfect vegetarian comfort meal. It’s packed with umami flavors from mushrooms, paprika, and garlic, all brought together in a luscious sour cream sauce. Serve it over pasta, rice, or mashed potatoes for a satisfying dinner.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Halloumi:
1 block (8 oz) halloumi cheese, cut into bite-sized cubes
1 tbsp olive oil
½ tsp black pepper
½ tsp smoked paprika
For the Stroganoff Sauce:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (about 2 ½ cups) mushrooms, sliced (button, cremini, or portobello)
1 tsp smoked paprika
1 tsp Dijon mustard
½ cup vegetable broth
½ cup sour cream (or Greek yogurt for a lighter option)
1 tsp Worcestershire sauce (or soy sauce for vegetarian option)
1 tbsp fresh parsley, chopped
For Serving:
Cooked pasta, rice, or mashed potatoes
Extra parsley for garnish
Instructions
Step 1: Fry the Halloumi
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add the halloumi cubes and sprinkle with black pepper and smoked paprika.
3. Fry for 3-4 minutes, turning occasionally, until golden brown on all sides.
4. Remove the halloumi from the pan and set aside.
Step 2: Make the Stroganoff Sauce
1. In the same pan, melt butter and add 1 tbsp olive oil.
2. Saute the onion for 2 minutes until soft, then add the garlic and cook for 30 seconds.
3. Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and golden.
4. Sprinkle with smoked paprika, then add Dijon mustard, Worcestershire sauce, and vegetable broth.
5. Simmer for 5 minutes until slightly reduced.
Step 3: Finish the Dish
1. Lower the heat and stir in the sour cream, mixing until smooth.
2. Return the crispy halloumi to the pan and let it warm through for 1-2 minutes.
3. Taste and adjust seasoning if needed.
Step 4: Serve
Serve over pasta, rice, or mashed potatoes.
Garnish with fresh parsley.
Notes & Tips
Don’t Overcook Halloumi: It can turn rubbery if left on the heat too long after frying. Add it back to the sauce just before serving.
Make It Vegan: Substitute halloumi with firm tofu and use vegan sour cream or cashew cream.
Add More Vegetables: Try spinach, bell peppers, or zucchini for extra nutrition.
Make It Extra Creamy: Stir in a splash of heavy cream or creme fraiche for a richer sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the sauce.
Frequently Asked Questions
1. What does halloumi taste like in this dish?
Halloumi has a salty, chewy texture that crisps up beautifully when fried. It adds a meaty bite to the creamy Stroganoff sauce.
2. Can I use another cheese instead of halloumi?
Halloumi is best because it doesn’t melt like regular cheese, but paneer or extra-firm tofu can work as alternatives.
3. What pasta works best with this recipe?
Tagliatelle, fettuccine, or egg noodles work well as they hold the sauce nicely.
4. Can I freeze this dish?
The sauce can be frozen, but halloumi may become too chewy after thawing. It’s best enjoyed fresh.
5. How can I make it spicier?
Add red pepper flakes or a dash of hot sauce to the sauce for extra heat.
Nutritional Information
Calories: ~400
Protein: 18g
Carbohydrates: 24g
Fat:28g
Saturated Fat: 14g
Fiber: 3g
Sugar: 5g
Sodium: 850mg