Here is a delicious vegetarian Stroganoff recipe, using root vegetables, cream and tomato paste for a red sauce. Serve with rice for a delicious and easy vegetarian main meal.
Stroganoff is a Russian dish originally made with beef served with mustard and smetana or sour cream sauce. The first known recipe comes from a classic Russian cookbook from 1861. There, beef, mustard and sour cream was used. A later variation adds tomato paste and onion.
The recipe has become popular throughout the world with many variations of the original dish. There are typically two different kinds of Stroganoff sauces, one made with mustard, and often mushrooms, and another using tomato paste, like this. For a vegetarian mushroom stroganoff recipe click here!
This is a tasty vegetarian version, using root vegetables, heavy cream and tomato paste for the red sauce. If I don’t have all the fancy root vegetables handy, the dish is as tasty with only carrots and potatoes. You can substitute the heavy cream for créme Fraiche, sour cream, or a vegan sour cream if you like.
- 2 Tbs. olive oil
- 1 large onion, sliced
- 2 carrots, cut in strips
- 2 green bell peppers, sliced
- 1 parsnip, cut in strips
- 1 small rutabaga, cut in strips
- 1 vegetable broth cube
- 5 Tbs. tomato puree
- 2 tomatoes, chopped
- A pinch cayenne pepper
- 1 Tbs. paprika powder
- 1 Tsp mild chili powder
- 1 1/4 cup heavy cream
- ½ cup small pickled cucumbers, cut in pieces
- 2 Tbs. chopped parsley
Gently fry the root vegetables, bell pepper and onion in the oil until soft. Stir in broth, tomato puree, tomatoes and seasonings. Stir in cream and cucumbers and simmer a couple of minutes more. Sprinkle parsley on top before serving. Serve with rice, a green salad and a glass of white wine. Na zdorovje!
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