Pork Stroganoff and Vegetarian Stroganoff

One of the small challenges I regularly face in the kitchen is that my lovely fiance is vegetarian and I only moonlight as one. It may sound like a difficult situation but it’s not. At all. For the most part it’s great – I experiment much more with nut recipes, legume recipes and soy product recipes than I normally would, and when I eat meat I try to always make something interesting, challenging or new. So you could say that it helps me to appreciate meat all the more than I used to.

When the moon is full and I crave something fleshy I am always amazed at how easy it is to make a meat-etarian and a vegetarian version of my chosen dish. The famous Russian stroganoff is no exception – simply sub meat for mushrooms. Below are both recipes, they take the exact same amount of time to prepare and the vegetarian version cost a couple of euros less to make.

vegetarian stroganoff healthy meal montage

Recipe: Spicy And Healthy Pork Stroganoff
Serves 1

(printable recipe)
Sunflower oil
1/2 large onion
1 clove garlic
100g cherry or small grape tomatoes
180g pork fillet
1/2 tsp spanish paprika
small pinch salt
1/2 tsp red chilli flakes
1/2 tsp dijon mustard
25g cream cheese
70g natural yoghurt

Fry the chopped onion and garlic for a few minutes until softened. Increase the heat, add the tomatoes (whole if small, or halved if a little larger) and cook for 2 minutes.  Cut the pork into thin strips and season with the paprika, salt and chilli.  Scatter the strips into the pan and cook for a few minutes.

Lower the heat and add the mustard followed by the cream cheese and yoghurt and simmer for 1 minutes before tasting and seasoning if needed.

Serve immediately. As is for a light meal; or with a slice of chiabatta bread or mash potato if you want a larger meal.

Recipe: Spicy And Healthy Mushroom Stroganoff
Serves 1

(printable recipe)
Sunflower oil
1/2 large onion
1 clove garlic
1/2 tsp dijon mustard
180g mushrooms
1/2 tsp spanish paprika
small pinch salt
1/2 tsp red chilli flakes
100g cherry or small grape tomatoes
25g cream cheese
70g natural yoghurt

Fry the chopped onion and garlic for a few minutes until softened. Increase the heat, add the tomatoes (whole is small, or halved if a little larger) and cook for 2 minutes.  Slice the mushrooms and season with the paprika, salt and chilli.  Scatter the pieces into the pan (in stages if needs be – don’t overcrowd the pan) and cook for a few minutes.

Lower the heat and add the mustard followed by the cream cheese and yoghurt and simmer for 1 minutes before tasting and seasoning if needed.

Serve immediately either alone, or with a slice of chiabatta bread or mash potato if you want a larger meal.

plated mushroom stroganoff pork stroganoff

Photographs supplied by Pixelchicken (Food Photography Sydney), words by Oni Oost for This Little Green Book Food Blog.

About these ads

One Response to “Pork Stroganoff and Vegetarian Stroganoff”

  1. A couple of great sounding recipes, thanks for sharing.

I love feedback! Tell me what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 37 other followers

%d bloggers like this: