Beef stroganoff is a classic Swedish dish, and originates from Russia where the meal was invented for duke Alexander Sergejevitj when he no longer could chew meat after having lost so many teeth!
The chef competed with the recipe in a competition by the beginning of 1800’s in St Petersburg, and won. After that the recipe gain huge popularity in Europe, and since then people have added and replaced parts of the recipe.
This is my vegan version of beef stroganoff, with some newer flavours that are commonly used today such as soy sauce, as well as mushrooms which are not very common these days but actually were included in the original recipe.
Finally, I love how easy this recipe is to make, all in all it only takes about 15 minutes from start to finish!
- wholegrain rice for 4 ppl
- 300–400 g soy sausage
- 200 g white button mushrooms
- 1 tbsp non-dairy margarine
- 1 yellow onion, finely chopped
- 2 garlic cloves, crushed
- 3 tbsp tomato paste
- 250 ml non-dairy cream
- ½ tsp dijon mustard
- salt & pepper, to taste
- 3/4 tsp paprika spice
- 1 tbsp chinese soy sauce
- Cook the rice according to the instructions on the package. Slice the sausage and mushrooms, melt the margarine and fry the sausage, mushrooms, onion, garlic and tomato paste in a frying pan for aout 3 minutes.
- Add cream, mustard, salt, pepper and paprika spice and bring to a boil. Lower the heat and let simmer for 5 minutes on medium heat. Add soy sauce and spices to taste. Serve with wholegrain rice and garnish with parsley.