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Halloumi Stroganoff

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Halloumi Stroganoff is a delicious vegetarian twist on the classic Russian-inspired dish, featuring golden pan-fried halloumi, tender mushrooms, and onions in a rich, creamy sauce. Served over pasta, rice, or mashed potatoes, it’s a comforting meal that’s ready in about 30 minutes.

Ingredients

  • Halloumi cheese, cubed or sliced
  • Olive oil
  • Butter
  • Mushrooms, sliced
  • Onion, thinly sliced
  • Garlic, minced
  • Vegetable broth
  • Sour cream or Greek yogurt
  • Dijon mustard
  • Smoked paprika
  • Worcestershire sauce (optional, use a vegetarian version if needed)
  • Fresh thyme or parsley, chopped
  • Salt
  • Black pepper
  • Cooked pasta, rice, or mashed potatoes, for serving

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the halloumi and cook for 2–3 minutes per side until golden brown. Remove from the skillet and set aside.
  3. Melt the butter in the same skillet and sauté the onion until softened.
  4. Add the mushrooms and cook until they release their moisture and begin to brown.
  5. Stir in the garlic and cook for about 30 seconds until fragrant.
  6. Add the smoked paprika and stir well.
  7. Pour in the vegetable broth and bring to a gentle simmer.
  8. Stir in the Dijon mustard and Worcestershire sauce if using.
  9. Reduce the heat to low and stir in the sour cream or Greek yogurt until the sauce is smooth and creamy.
  10. Return the halloumi to the skillet and simmer gently for 2–3 minutes to heat through without overcooking.
  11. Garnish with fresh thyme or parsley and freshly ground black pepper.
  12. Serve immediately over cooked pasta, rice, or mashed potatoes.

Notes

  • Paneer can be substituted for halloumi if desired, though the flavor will differ.
  • Use cremini, button, portobello, or mixed wild mushrooms for great flavor.
  • Add spinach, bell peppers, peas, or zucchini for extra vegetables.
  • A splash of dry white wine can be added before the broth for additional depth of flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of broth or milk.
  • Freezing is not recommended because the creamy sauce and halloumi may change texture.

Nutrition

Find it online: https://thefamilycooking.com/halloumi-stroganoff/