Halloumi Stroganoff

5 from 2 votes

This delicious, creamy Halloumi Stroganoff is perfect for a quick and satisfying weeknight dinner or a great option to serve your guests when you entertain. This recipe is both high in protein and vegetarian. With easy to follow instructions, you can make it in under 30 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Russian

Diet: Vegetarian

Servings: people

Calories: 838kcal

Author: Christy Faber

Ingredients

200 grams halloumi cheese
2 tablespoon olive oil or butter divided
1 onion, chopped
4 cups fresh spinach
2 cloves garlic, chopped or minced
1 package mushrooms, button or cremini (227 g)
⅓ cup white wine
2 cups broth of your choice
2 tablespoon all purpose flour
1 tablespoon grainy mustard
½ teaspoon dried thyme If using fresh thyme: add 1 ½ teaspoon chopped
pinch nutmeg
½ cup blended cottage cheese or sour cream
2 teaspoon maple syrup
pepper to taste

Noodles

200 grams egg noodles cook to package directions

Instructions

Begin by preparing the ingredients. Cut 200 g of halloumi cheese into strips, dice 1 onion, mince 2 cloves of garlic and slice a package of mushrooms.
In a large skillet or frying pan, heat 1 tablespoon of olive oil or butter over medium-high heat. Once the butter has melted, add the halloumi strips and fry until they are nicely browned on both sides. This should take about 2-3 minutes per side. Once done, remove the halloumi from the pan and set aside.
In the same pan, add remaining oil and the diced onion and cook until softened which should take about 3-4 minutes. Add the sliced mushrooms to the pan and cook for another 2-3 minutes until they have softened and released their juices.
Add 3 cups of spinach to the pan and cook until wilted, about 1-2 minutes. Then, add the minced garlic and cook for an additional 30 seconds.
Deglaze the pan with ⅓ cup of white wine, scraping up any browned bits from the bottom of the pan.
In a separate small bowl, whisk 2 tablespoon of flour into 2 cups of broth until no lumps remain. Stir this mixture into the pan.
Add 1 tablespoon of grainy mustard, 2 teaspoon of maple syrup, ½ teaspoon of thyme, a pinch of nutmeg to the pan. Add salt and pepper to taste. Stir everything together and allow to simmer for 5-10 minutes until the sauce has thickened.
Once the sauce has thickened, add ½ cup of blended cottage cheese or sour cream to the pan and stir until fully combined.
Meanwhile, cook the egg noodles according to the package directions.
Taste the stroganoff and adjust the seasoning as desired.
Finally, add the halloumi strips back into the pan and chop them up into bite sized pieces. Add the cooked egg noodles to the pan and combine.
Serve the stroganoff hot, topped with a sprinkle of fresh thyme if desired. Enjoy!

Notes

I don't add salt at all to this meal. I find that the Dijon mustard, broth, cottage cheese and halloumi add enough saltiness. But taste your final dish and adjust the seasoning to your taste preference!

You can choose sour cream or blended cottage cheese for the sauce in this recipe. If you use blended cottage cheese you'll increase the protein amount by 15g!

Pick a white wine that you'd enjoy drinking and pair the remaining wine with your meal.

For an entirely vegetarian stroganoff, be sure to choose halloumi that doesn't contain animal rennet and use a vegetable broth.

I like to chop up the halloumi when serving so there are small bite sized pieces throughout the stroganoff. But if you prefer you can leave them in the strips!

To make this dish gluten free, choose rice, mashed potatoes or gluten free pasta to serve with your stroganoff. Also, for thickening the sauce, choose a gluten free flour.

Nutrition