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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3012 Calories from Fat 1381

% Daily Value*

Total Fat 157 g241.5%

Saturated Fat 50.9 g254.4%

Trans Fat 0 g

Cholesterol 166.8 mg55.6%

Sodium 4663.8 mg194.3%

Total Carbohydrates 300 g100%

Dietary Fiber 68.9 g275.7%

Sugars 44.3 g

Protein 123 g246.6%

Vitamin A 36.6% Vitamin C 55.1%

Calcium 107.3% Iron 204.6%

*Based on a 2000 Calorie diet


Bean Stroganov Recipe