Creamy Spinach and Mushroom Stroganoff with Ground Sirloin
This Creamy Spinach and Mushroom Stroganoff with Ground Sirloin is a delightful twist on a classic dish that I've cherished for over twenty-five years. Originating from an International Vegetarian Cookbook, I couldn't resist enhancing this recipe with the addition of ground sirloin for a heartier flavor. This savory meal combines tender mushrooms and spinach in a rich, creamy sauce, perfect for a comforting family dinner. Serve it over hot cooked brown rice or your favorite pasta, and watch everyone come back for seconds!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Onion
1 large (thinly sliced)
Butter
4 tablespoons (melted)
Garlic cloves
3 large (minced)
Paprika
1.5 teaspoons (ground)
Ground nutmeg
1/4 teaspoon (ground)
Mushroom
1 lb (thinly sliced)
Root vegetable stock
1 cup
Spinach or Swiss chard leaves
8 cups (lightly packed and shredded)
Sour cream
1.5 cups
Worcestershire sauce
1 teaspoon
Hot pepper sauce
1/2 teaspoon
Salt
1 teaspoon (or more to taste)
Hot cooked brown rice
4-5 cups
Ground sirloin
optional (about 1 lb) (browned before adding to the mixture)
Instructions
1
Begin by prepping your ingredients: remove the stem and root ends from the onion, then cut it in half lengthwise. Thinly slice the onion lengthwise into slivers.
2
In a deep, wide frying pan, melt the butter over medium heat. Add the sliced onion and minced garlic, stirring often until the onion begins to soften and become translucent.
3
Sprinkle in the paprika and nutmeg, continuing to cook while stirring until the onion is soft but not browned, about 5 minutes.
4
Incorporate the thinly sliced mushrooms into the pan, stirring occasionally. Cook until the mushrooms release their liquid and lightly brown, which should take around 10 to 15 minutes.
5
Pour in the root vegetable stock and bring the mixture to a boil over high heat. Reduce the heat to medium and let it gently boil until the liquid is reduced by about a third, roughly 5 to 8 minutes.
6
Add in the shredded spinach, stirring just until the spinach wilts.
7
Stir in the sour cream, Worcestershire sauce, and hot pepper sauce. Adjust the seasoning with salt to taste. Cook gently, stirring, until the dish is heated through, but avoid boiling to keep the creamy texture.
8
Serve hot over brown rice or pasta, garnishing with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this stroganoff?
The recipe uses ground sirloin as the main protein, which is an optional addition to the original vegetarian base.
Can I make this recipe vegetarian?
Yes, simply omit the ground sirloin to return the dish to its original vegetarian form.
What types of mushrooms are required?
The recipe calls for one pound of thinly sliced mushrooms.
How much spinach do I need?
You will need 8 cups of lightly packed and shredded spinach leaves.
Can I substitute the spinach with another leafy green?
Yes, the recipe suggests Swiss chard leaves as a suitable substitute for spinach.
What kind of stock is recommended for the sauce?
The recipe specifies using one cup of root vegetable stock.
How many garlic cloves are used in this dish?
This stroganoff requires three large minced garlic cloves.
What gives the sauce its creamy texture?
The creaminess comes from 1.5 cups of sour cream added toward the end of cooking.
Which spices provide the signature flavor?
The dish is seasoned with 1.5 teaspoons of paprika and 1/4 teaspoon of ground nutmeg.
How should the onion be prepared?
One large onion should be cut into halves lengthwise and then sliced into thin slivers.
What is the recommended serving base for the stroganoff?
It is best served over 4 to 5 cups of hot cooked brown rice or your favorite pasta.
How long should the mushrooms be cooked?
The mushrooms should be cooked for 10 to 15 minutes until they release their liquid and lightly brown.
Should the ground sirloin be cooked with the vegetables?
The ground sirloin should be browned separately before being added to the rest of the mixture.
Is there any heat or spice in the sauce?
Yes, the recipe includes 1/2 teaspoon of hot pepper sauce for a subtle kick.
How much butter is needed for sautéing?
The recipe calls for 4 tablespoons of butter to melt in the pan.
What is the correct way to reduce the sauce?
After adding the stock, bring it to a boil and let it cook until the liquid is reduced by about a third.
When should the spinach be added?
Add the shredded spinach after the stock has reduced, stirring only until the leaves wilt.
Can I boil the sauce after adding the sour cream?
No, you should avoid boiling the sauce once the sour cream is added to ensure it maintains its creamy texture.
What adds a savory umami flavor to the dish?
One teaspoon of Worcestershire sauce is added to enhance the savory profile.
How much salt is recommended?
The recipe suggests starting with one teaspoon of salt, though more can be added to taste.
Where did this recipe originate?
The recipe was adapted from an International Vegetarian Cookbook.
What size pan should I use?
A deep, wide frying pan is ideal for accommodating the large volume of spinach and mushrooms.
Is this a good dish for family dinners?
Yes, it is described as a comforting family dinner that is heartier with the addition of sirloin.
How many ingredients are in this recipe?
There are 14 total ingredients listed in the recipe.
What is the first step in the instructions?
The first step is prepping the ingredients, specifically slicing the large onion into slivers.
How do I know when the onions are ready?
The onions are ready when they become soft and translucent but are not yet browned.
Can I garnish this meal?
Yes, you can garnish the finished dish with fresh herbs if desired.
How long has the creator been making this dish?
The creator has cherished a version of this dish for over twenty-five years.
How much ground sirloin should I use?
If you choose to add it, about one pound of ground sirloin is recommended.
Is this considered a one-dish meal?
Yes, it is tagged as a one-dish meal because the sauce and protein are combined in a single pan.