Veg Stroganoff
Prep. : 25 Mins
Cook. : 30 Mins
Total Time :
55 mins
Cuisine : Fusion
Servings : serves 2
For the sauce
Butter-1tbsp
Chopped garlic-1tbsp
Slice onion-1
White wine-1/4cup
Vegetable stock-2 cups
Refined flour-1tsp
Salt to taste
Crushed pepper-1tsp
Paprika powder-1/2tsp
Mustard sauce-1/2tsp
Worcestershire sauce-1tbsp
Curd-2tbsp
For vegetables
Olive Oil-1tbsp
Crushed garlic 1tbsp
Red bell peppers-1/2cup
Yellow bell peppers-1/2cup
Diced mushrooms-1/2cup
Blanched Broccoli-1/4cup
Crushed pepper-1tsp
Salt to taste
Mixed herbs-1tsp
Steamed rice-For serving
Sprig of parsley-for garnish
For the sauce
-
- In a hot pan, add olive oil & butter. Allow it to melt. Add chopped garlic, once fragrant, add sliced onions. Sauté till they get softened.
- Add white wine, allow it to bubble until the alcohol evaporates. Add vegetable stock, Sprinkle a little refined flour & season the sauce with salt, pepper & paprika powder.
- Add mustard sauce & Worcestershire sauce. Give it a nice mix & let it simmer on low flame for a few minutes till it thickens a little.
- When the sauce cools down, add curd into the sauce & give a nice stir to make a creamy light brown sauce.
For Tossed vegetables
-
- In a wok, add olive oil & a few garlic cloves.
- On high flame start add the red & yellow peppers, mushrooms and blanched broccoli.
- Season the vegetables with salt, pepper & mixed herbs. Give them a nice toss.
Assembly
- On a serving plate, add the vegetables & then pour the sauce on top of them.
- Garnish with a sprig of parsley and serve with steamed rice in the side.
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