Ever eaten a vegetarian Russian Stroganoff? It is a perfect amalgamation of mild herbs, sautéd vegetables, and creamy sauce eaten with a side of rice. Amishi Jain first tasted this Russian delicacy on a vacation in Russia. She recently discovered the vegetarian version of the Stroganoff and shares with us this delicious recipe. Amishi is very talented, hardworking and demonstrates step by step recipe on IGTV fabulously.
INGREDIENTS
FOR THE STROGANOFF
1/2 cup zucchini, chopped into long and thin pieces
1/2 cup yellow squash, chopped into long and thin pieces
1.5 cups mushrooms
1/2 cup broccoli florets
1/2 cup onions, chopped into big pieces
1/2 cup baby corn, chopped into long and thin pieces
1 cup of all yellow and red bell peppers combined, chopped into long and thin pieces
4-5 cloves garlic, finely chopped
2 tbsp butter
1 tbsp olive oil
1 cup vegetable stock
1/2- 3/4 cup fresh cream
1/2 cup tomato purée
2 tsp Worcestershire sauce
smoked paprika powder to taste
1 tbsp mustard sauce
salt & pepper to taste
1 bunch parsley finely chopped
FOR RICE
3 cups boiled Basmati rice
3 tbsp butter
Few cloves of garlic, finely chopped
Salt to taste
1 tbsp chopped parsley, to garnish
DIRECTIONS
FOR STROGANOFF
Step 1
Heat a pan and add the butter and olive oil. Then, add the onion and garlic and sauté until onions become translucent. Next, add all the vegetables except the mushroom and let the mix cook for a bit. Once cooked, add mushrooms and salt, and wait for the vegetables to release some water.
Step 2
After the vegetables have fairly cooked, add the mustard sauce, tomato purée, paprika powder, and Worcestershire sauce, vegetable stock. Mix well and wait for it to come to a boil. Then, reduce the heat and add the cream, freshly ground pepper. Mix it well and complete the Stroganoff with a garnish of parsley.
FOR RICE
Step 1
In a medium pan heat butter. Add the rice and gently mix (use a plastic spatula to avoid breaking rice). Add salt and sprinkle with chopped parsley. Serve hot.
