Pelmeni Stroganoff with Mushroom Cream Sauce

A comforting and flavorful dish featuring classic Russian pelmeni served in a creamy mushroom Stroganoff sauce with a touch of sour cream and mustard.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.49/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

500gPelmeni(Frozen or fresh, preferably pork and beef or beef. Vegetarian pelmeni also work well.)

£3.50

500gMushrooms(Cremini, white button, or a mix, sliced)

£2.00

1mediumOnion(Chopped)

£0.50

2clovesGarlic(Minced)

£0.20

2tablespoonsButter(Unsalted)

£0.30

1tablespoonOlive Oil

£0.15

2tablespoonsAll-Purpose Flour

£0.05

1cupBeef Broth(Or vegetable broth for vegetarian version)

£0.50

1cupHeavy Cream

£1.50

0.5cupSour Cream(Plus extra for serving)

£0.75

1tablespoonDijon Mustard

£0.10

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£9.95

£2.49 per serving

Instructions

1.
Cook the pelmeni according to package directions. Drain and set aside.
2.
While the pelmeni are cooking, melt butter and olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3.
Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8-10 minutes.
4.
Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly, to create a roux.
5.
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
6.
Stir in the heavy cream, sour cream, and Dijon mustard. Season with salt and pepper to taste. Simmer for another 2-3 minutes, stirring occasionally, until the sauce is smooth and heated through.
7.
Add the cooked pelmeni to the skillet with the mushroom sauce and toss to coat. Heat through for about 2-3 minutes.
8.
Serve immediately, garnished with fresh parsley and a dollop of sour cream.

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My Notes

Nutrition Information

Nutrition per serving (375g)

750 kcal / 3138 kJ

Carbs

45g

17% of RDA

Fat

55g

79% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer flavor, you can use a combination of dried and fresh mushrooms. Soak the dried mushrooms in hot water for 30 minutes before adding them to the sauce.

If you don't have beef broth, you can use chicken broth or vegetable broth instead.

Add a splash of dry sherry or white wine to the sauce for extra depth of flavor.

Adjust the amount of sour cream and mustard to your preference.

Cooking Equipment

Large skillet

Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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