Stroganoff sauce shouldn’t be thin, but there’s a limit to how thick it should be too. The Stroganoff should coat the back of a spoon when it’s ready and have a similar thickness to a heavy cream.
If sour cream isn’t readily available then Greek yogurt and cream cheese can both work as alternatives for your stroganoff sauce. If you prefer to make the sauce vegan then non-dairy cream alternatives are also usable, though the end consistency may not be quite as thick.
Once your stroganoff is cooked and has cooled it should be kept in an airtight container in the refrigerator. That way the dish should keep for three to four days – arguably the flavour may even get better along the way.
There is no hard rule regarding what to drink with a stroganoff but a good starting point is something sharp and citrusy to help cut through the thick, creamy flavour of the sauce. Avoid anything too heavy if you don’t cope well with rich foods.
If you don’t have Dijon mustard then a non-sweet yellow mustard is the next best alternative for the stroganoff sauce. If mustard in general isn’t possible then horseradish or wasabi can also replace some of the warmth.
Stroganoff is a staple of Russian cuisine, likely invented by a French chef working for a noble family in St Petersburg back in the 1800s. This version swaps the beef for halloumi, which maintains the chewy texture, adds some extra saltiness and combines well with the rest of the classic ingredients.
The best side dish combinations with this hearty stew are those of a more neutral nature which balance the complexity of the stroganoff. Rice, egg noodles, a rustic bread and mashed potatoes are tried and tested accompaniments that will satisfy most tastes. As for toppings, crunchy thinly sliced spring onions, grated Parmesan cheese or sour cream are among the best options.
Stroganoff is a filling dish that can be made in large batches, so it’s an ideal choice for a family dinner. If you need something rich, satisfying and relatively simple to deliver the goods on a rainy Sunday evening then this is the meal for you.
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