Halloumi stroganoff
35 min · 25 g protein · 344 cals / serving
Sweden's favourite vegetarian weeknight stew: golden fried halloumi in a tomato and paprika sauce, with mushrooms and red pepper cooked into it. Kvarg and a little light crème fraiche make the sauce creamy and tangy, and a spoon of French mustard rounds it off the way the classic korvstroganoff does.
Ingredients
- 8 oz halloumi, cut into strips
- 2 tsp canola oil
- 1 large onion, sliced
- 10 oz crimini mushroom, sliced
- 1 large red bell pepper, in strips
- 2 cloves garlic, minced
- 2 tsp paprika
- 1 can (14 oz) crushed tomatoes, canned, with liquid
- scant 1 cup vegetable broth, vegetable stock
- 2 tsp French mustard
- 1 1/4 cups quark
- 3 1/2 tbsp half fat creme fraiche
- 1/3 tsp salt, halloumi is salty, so taste first
- 1/2 tsp black pepper
Steps
- Heat the oil in a large frying pan over medium-high heat and fry the halloumi strips for 3–4 minutes, turning, until golden on most sides. Lift them onto a plate.
- In the same pan, cook the onion, mushrooms and pepper for 6–8 minutes until the mushrooms have browned and their liquid has gone; add the garlic for the last minute.
- Stir in the tomato paste and paprika for a minute, then add the crushed tomatoes and stock and simmer for 8–10 minutes until thickened.
- Turn the heat to low. Stir the mustard, kvarg and crème fraiche together in a bowl, then stir them into the pan and warm through without boiling (boiling can make kvarg grainy). Return the halloumi, heat 1 minute and season with pepper and salt if it needs it. Serve with rice.
Good to know
Why is the halloumi fried first?
Halloumi only gets its golden, squeaky crust in a hot pan with room around it. Simmered from raw it turns rubbery. Fry it first and add it back at the end so it stays crisp-edged.
Can I use cream like the classic?
Yes. 2 dl matlagningsgrädde in place of the kvarg and crème fraiche gives the classic, richer sauce: about 53 instead of 62. Kvarg tastes a little tangier, which suits the salty halloumi.
What goes with it?
Rice is the Swedish way, but it is just as good with potatoes or a big green salad.
Alternatives
Per
- Calories
- 85
- Protein
- (29%)
- 6 g
- Fat
- (46%)
- 4 g
- Carbohydrates
- (25%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 324 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1374 kcal goes into the pot and 1903 g of ingredients comes out as about 1620 g of food: 85 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.