Halloumi Stroganoff is a vegetarian twist on the classic beef stroganoff! Crispy halloumi is paired with sautéed onions and mushrooms in a rich sour cream gravy served over pasta.
Coarse kosher salt and freshly ground black pepperto 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.
Video
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