This halloumi stroganoff, made with mushrooms and served over egg noodles, is the perfect comforting vegetarian dinner! Enjoy this classic any time you want a quick, hot meal.
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My family ate beef stroganoff fairly often when I was a kid, and it’s always fun to try recreate those childhood classics in a meatless way now. I was a little skeptical that halloumi would do the trick, but it turned out so incredibly good!
What is halloumi stroganoff?
Beef stroganoff is a classic Russian dish made with pieces of beef, sautéed onions, mushrooms, and sour cream gravy. It is usually served over cooked egg noodles.
Halloumi stroganoff replaces the beef with halloumi cheese and beef stock with vegetable stock. It is still served over egg noodles, but would also be great with rice, mashed potatoes, or french fries.
There can be a lot of variation in how the stroganoff sauce is prepared, but I chose to stick with the style my family always had growing up, which includes a brown, sour cream gravy.
Halloumi stroganoff ingredients
- Halloumi
- Butter
- Onion
- Mushrooms
- Garlic
- Flour
- Vegetable stock
- Worcestershire sauce
- Sour cream
- Egg Noodles
- Salt & pepper
How to make halloumi stroganoff
- Cook egg noodles in a large pot of boiling water according to package directions.
- In a large skillet with high sides, cook halloumi in 1 tablespoon butter over medium heat, flipping occasionally, until crispy, 4-5 minutes. Transfer the halloumi to a small bowl.
- In the same skillet, melt the remaining butter, then add the onion, mushroom, and garlic. Cook, stirring frequently, for 5 minutes or until the vegetables are softened.
- Add the flour and cook, stirring, for 1 minute.
- Slowly add the stock and stir to incorporate fully. Cook 2-3 minutes, stirring frequently, until thickened.
- Stir in the worcestershire sauce and sour cream.
- Stir in halloumi and serve over cooked egg noodles.
Top tips and questions
What kind of pasta to use for stroganoff
Egg noodles are the my family’s traditional choice for stroganoff, but you could use any short cut pasta you like. You can also substitute rice or mashed potatoes.
What is halloumi?
Halloumi is a semi-hard cheese generally made from a mixture of goat and sheep’s milk. It has a squeaky texture and is great for frying or grilling because it will hold its shape.
I find halloumi in the cheese section of the grocery store near the paneer, feta, and goat cheese.
Is halloumi vegetarian?
As with many cheeses, your halloumi may be made with animal rennet. If this is important to you, be sure to check your label to see if it is made with vegetable derived rennet.
Is worcestershire sauce vegetarian?
Most worcestershire sauce is not vegetarian. I always use a vegan friendly version I find in the natural and organic section of the grocery store. If you can’t find a suitable version you can omit it from the recipe.
Can I use low fat sour cream?
I recommend using full fat sour cream in this recipe. A low fat version may separate in the sauce.
If you are concerned about the amount of fat in this recipe, I would recommend using only half the recommended amount of sour cream instead. Your dish will not be as creamy but should still be alright.
What can I substitute for sour cream?
I haven’t tested any substitutions, but cream cheese or creme fraiche would probably work just fine in place of the sour cream in this recipe. If you do need to make a substitution, please let us know how it turns out in the comments.
How much salt should I use?
You won’t need a ton of salt to make halloumi stroganoff. Halloumi adds a salty flavor the dish, so use salt sparingly and add more according to taste.
You can use either salted or unsalted butter to make this recipe, but keep that in mind when salting your dish that you may need to add more or less depending on which you use.
How long does halloumi stroganoff stay good?
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. You can store the sauce with the cooked noodles or separate.
It all reheats well in the microwave, or if you prefer you can reheat just the sauce in a pot on the stove top. Set over medium low heat and stir occasionally until warmed through.
Can I freeze halloumi stroganoff?
Yes, you can freeze halloumi stroganoff. I would recommend freezing the sauce separate from any cooked noodles, or better yet waiting to cook noodles when you’re ready to eat it. It will keep in the freezer for up to 3 months.
Tips for customizing halloumi stroganoff
- Deglaze the pan with a splash of brandy, allowing it to cook off before adding the flour
- Serve leftovers warmed on a slice of sourdough toast topped with a few dill pickles
- Serve over biscuits for brunch
- Use your favorite mushrooms such as shiitake
- Make this gluten-free by using gluten-free flour and noodles
- Make vegan stroganoff by swapping the halloumi for tofu and the butter and sour cream for a vegan versions
More easy vegetarian dinner recipes
- Creamy Mushroom Tempeh
- Penne al Pomodoro
- Grilled Bean and Cheese Burritos
- BBQ Tofu
- Easy Fettuccine Alfredo
- Tomato and Feta Pasta
- Fajita Veggies
- Black Bean Patties
- Crispy Quinoa Bake
- Roasted Garlic and Broccoli Pasta
- Sweet Potato Tacos
- Easy Vegetarian Chili
- Crispy Baked Black Bean Tacos
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Halloumi Stroganoff
Ingredients
- 12 ounces dried egg noodles
- 8.8 ounces halloumi, cut into 1 inch cubes
- ¼ cup butter, divided
- ½ cup yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2-3 cloves garlic, pressed
- 3 tablespoons flour
- 1 ½ cups low sodium vegetable stock
- 1 tablespoon vegan friendly worcestershire sauce
- ½ cup sour cream
- Coarse kosher salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil and cook the egg noodles according to package directions. Drain, but do not rinse.
- In a large skillet with high sides, melt 1 tablespoon of butter.
- Add the halloumi and cook 4-5 minutes or until all sides are lightly browned and crispy. Transfer the halloumi to a small bowl.
- In the same skillet, melt the remaining butter over medium heat and add the onion, mushrooms, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the flour and cook, stirring, for 1 minute more.
- Slowly add the vegetable stock, stirring to incorporate it into the flour and vegetables. Let cook, stirring occasionally, for 2-3 minutes until thick.
- Stir in the worcestershire sauce and sour cream.
- Stir in the halloumi.
- Serve over egg noodles.
Notes
Tips for customizing halloumi stroganoff
- Deglaze the pan with a splash of brandy, allowing it to cook off before adding the flour
- Serve leftovers warmed on a slice of sourdough toast topped with a few dill pickles
- Serve over biscuits for brunch
- Use your favorite mushrooms such as shiitake
- Make this gluten-free by using gluten-free flour and noodles
- Make vegan stroganoff by swapping the halloumi for tofu and the butter and sour cream for a vegan versions
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