Before making the switch to home cooking, Hamburger Helper was something that was regularly made in the house. Admittedly, I loved it. It always had so much flavor and was so freaking easy to cook. I wasn’t as educated in the world of processed foods as I am now.
One of my favorite varieties was the stroganoff. It was hearty, creamy, tangy and oh so comforting. Loved it.
Until this recipe, stroganoff wasn’t ever something I thought of as an easy dish or something to whip for a weeknight dinner. I based my recipe off of Alton Brown’s recipe for mushroom stroganoff. When I first tried his recipe how he put it together, I was floored. It’s so easy and so much better that hamburger helper. And what’s more….
THERE’S NO MEAT.
I always appreciate a recipe without meat, especially when it has as much flavor as this stroganoff.
I changed this recipe to make it a little easier to make with what you have on hand. It definitely needed to have a tang like I remember from the hamburger helper days. Stroganoff always has a nice thick and creamy sauce. To achieve that I went with Greek yogurt. I think sour cream would’ve worked just fine, but I substitute Greek yogurt for it whenever I can. Greek yogurt is easier on my digestive system. (And is a little cheaper)
The recipe I based mine off of calls for portobellos. I only buy portobellos for stuffing, grilling and other applications along those lines. Other than that, I keep baby Bella (crimini) or standard white mushrooms. This round I used white and they turned out perfect. Sautéing them in a blazing hot pan in butter released their juices, and browned them up nicely.
I also used a mixture of the onions I had on hand. They all came from my garden so they were pretty tiny, and consisted of red, yellow and white onions. The medley of onions looked beautiful and lent a sweetness that offset the tang of the feta and Greek yogurt.
Finally, to keep it veggie-ful, I finished it off with my vegetable broth. If you haven’t seen my post about veggie broth, you should really check it out. It will save you money GURANTEED! Click here to read all about it: Make Your Own Vegetable Broth
Enjoy, friends. This one was very satisfying for me, not only because it tasted and turned out great. But also, just for having stroganoff back in my life. And a fresh, no meat version at that!
- 2 cups diced mushrooms of choice (white, cremini, or portabello)
- 1 cup sliced onion of choice
- 2 tbsp butter
- 1.5 cups of vegetable or beef broth
- 1 tbsp flour
- 1 cup of greek yogurt
- 1/2 cup of feta cheese
- salt and pepper
- Melt 1 tbsp of the butter in a 10 or 12 inch non stick skillet over medium high heat. Once melted, turn heat to high, wait 30 seconds, and add half of the mushrooms and a heft pinch of salt. Saute until golden brown and have shrunken to half of their original side. Stir frequently. Once done, remove to bowl and set aside.
- Add the rest of the butter. Once melted add the remaining mushrooms, the onions and another hefty pinch of salt. Cook, stirring frequently until the same color and size of the first batch of mushrooms.
- Return the first batch of mushrooms back to the pan along with the flour. Saute while stirring until the flour seems to disappear and the mushrooms start sticking and leaving brown bits on the bottom of the pan.
- Deglaze the pan with the broth and once it starts simmering, cut the heat back to low and simmer uncovered for 15 minutes.
- Add in the Greek yogurt, feta cheese and a couple of pinches of black pepper. Stir well and bring to a very very low simmer and hold for 3 minutes.
- Serve over egg noodles and garnish with chives and black pepper.