This Spicy Stroganoff is a vibrant twist on the classic comfort food, trading beef for a robust blend of sautéed vegetables and a unique carrot paste base. The dish combines earthy mushrooms and sweet onions with a kick of cayenne and paprika, creating a sauce that is both creamy and bold. The homemade carrot puree adds a subtle sweetness and vibrant color, balancing the heat of the spices. ItâÂÂs a hearty, warming meal perfect for chilly evenings or when you want a flavorful vegetarian option that doesnâÂÂt skimp on richness. Serve it over egg noodles or rice for a satisfying dinner that comes together quickly using pantry staples and fresh produce.
Spicy Stroganoff
Description
This Spicy Stroganoff is a vibrant twist on the classic comfort food, trading beef for a robust blend of saut&# 195;©ed vegetables and a unique carrot paste base. The dish combines earthy mushrooms and sweet onions with a kick of cayenne and paprika, creating a sauce that is both creamy and bold. The homemade carrot puree adds a subtle sweetness and vibrant color, balancing the heat of the spices. ItâÂÂs a hearty, warming meal perfect for chilly evenings or when you want a flavorful vegetarian option that doesnâÂÂt skimp on richness. Serve it over egg noodles or rice for a satisfying dinner that comes together quickly using pantry staples and fresh produce.Directions
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Saute the onions or leeks in olive oil over medium heat until softened and translucent.
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Add the diced carrots, garlic, and stock granules to the pot.
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Add enough water to just cover the carrots with liquid.
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Simmer the mixture for 45 minutes to 1 hour, stirring every 10-15 minutes and adding more water as needed to prevent burning.
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Once the carrots are tender and break apart easily, turn off the heat and let the mixture cool slightly.
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Transfer the cooled carrot mixture to a food processor and blend in batches until it forms a smooth pureed paste.
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Divide the carrot paste into four equal parts; reserve one part for this recipe and freeze the remaining three for later use.
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In a large skillet, saute the sliced onion and minced garlic over medium heat until fragrant and softened.
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Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.
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Stir in the paprika, cayenne pepper, and dill weed, mixing well to coat the vegetables.
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In a small bowl, whisk together the milk and flour until smooth to create a slurry.
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Pour the milk mixture and the reserved carrot paste into the skillet with the mushrooms and onions.
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Simmer the sauce for 5 to 10 minutes, stirring frequently, until it thickens and the mushrooms are fully cooked.
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Season with salt and pepper to taste.
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Serve the spicy stroganoff hot over cooked noodles.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 254.6kcal
- % Daily Value *
- Total Fat 25.2g39%
- Saturated Fat 3.5g18%
- Cholesterol 0.0mg0%
- Sodium 49.5mg3%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 2.1g9%
- Sugars 3.4g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
