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Bean Stroganov

  Sliced onions 1 1⁄2 Cup (24 tbs)
  Chopped mushrooms 3 Cup (48 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Whole wheat flour 1⁄4 Cup (4 tbs)
  Stock 3⁄4 Cup (12 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Worcestershire sauce 2 Teaspoon
  Dry mustard 2 Teaspoon
  Fresh nutmeg 1 Teaspoon
  Dry soybeans 1 Cup (16 tbs), cooked
  Yogurt 1 1⁄2 Cup (24 tbs)
  Bulgur wheat 1 1⁄2 Cup (24 tbs), cooked

Heat 2 tablespoons of oil and 2 tablespoons of butter (or any combination you prefer) in a large cast iron frying pan. Saute the onions and mushrooms until they are soft.
Stir in the whole wheat flour and cook for about 2 minutes until the flour has browned lightly and has coated all of the vegetables.
Stir in the stock, sherry, salt, Worcestershire, mustard, and nutmeg; cook until the mixture is thick. It will be very thick until the other ingredients are added.
Stir in the cooked soybeans and cook over low heat until they are heated through. Remove from the heat and stir in the yogurt. You should have a luscious creamy mixture now.
Serve the stroganov over the cooked bulgur while it's hot.

Recipe Summary

Difficulty Level: 
Main Dish

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Bean Stroganov Recipe