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    Home » Dinner

    Halloumi Stroganoff

    Published: Sep 1, 2022 Updated: Sep 1, 2022 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Halloumi Stroganoff

    The best halloumi stroganoff is made with pan fried halloumi and loads of mushrooms in a rich and creamy stroganoff sauce! Super easy to make.

    Halloumi stroganoff in a black bowl.

    This halloumi stroganoff takes all the magic of a vegetarian stroganoff and adds pan fried halloumi! Can it get any better?

    It’s easy to make and makes a perfect quick and easy weeknight dinner that’s also fancy enough to serve at a dinner party.

    It’s rich, creamy and tastes like a gourmet meal from a restaurant, yet it’s so easy to make at home.

    You’ll also love our mushroom risotto and our mushroom pasta.

    Ingredients You’ll Need:

    Ingredients for halloumi stroganoff.

    Ingredient Notes

    • Cremini mushrooms – also known as portobellini or baby bellas, are great for flavor but can be switched for white button mushrooms.
    • Halloumi – should be cut into cubes.
    • Pasta – you can use any pasta of your choice. Short pasta types are great for scooping up sauce, but any pasta will work.
    • Sour cream – should be full fat.
    • Vegetable stock – or broth both work great. If you’re using a low sodium version then keep in mind that you may need to add extra salt to taste.
    Halloumi stroganoff in a black bowl.

    How To Make Halloumi Stroganoff

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Heat a frying pan or skillet over medium heat.
    • Add olive oil to the hot pan followed by cubes of halloumi.
    • Fry for 3-5 minutes until browned and then flip and fry on the other side. Don’t move them around, just let them sear and fry on one side before flipping and cooking the other side.
    Cubes of halloumi in a frying pan and then flipped.
    • Transfer the pan fried halloumi from the pan to a baking sheet lined with paper towels to soak up any excess oil. Set aside.
    Pan fried halloumi on a baking sheet lined with paper towels.
    • Put the pasta on to cook according to package instructions. When cooked, drain the pasta, cover and set aside. If it starts to stick together at any point, add a little olive oil and toss it with the pasta.
    • While the pasta is cooking you can get started on your sauce.
    • Add butter to a pot on medium heat and let it melt.
    Butter added to pot and melted.
    • Add chopped onion and sauté until the onion is softened.
    Chopped onions added to pot and sautéed.
    • Add crushed garlic and sauté with the onions.
    Crushed garlic added to pot and sautéed.
    • Add sliced mushrooms and sauté until the mushrooms are softened.
    Sliced mushrooms added to pot and cooked until softened.
    • Add all purpose flour and stir it in with the mushrooms. Sauté for 1 minute.
    All purpose flour added to the mushrooms and stirred in.
    • Pour in the vegetable stock and stir it in until well mixed.
    Vegetable stock added to pot and stirred in.
    • Add soy sauce and dijon mustard and stir it in. Cook for 4-5 minutes until the sauce is thickened and has reduced a little.
    Soy sauce and dijon mustard added to pot and stirred in.
    • Add the sour cream and stir it in. Simmer for a few minutes until thickened.
    Sour cream added to pot and stirred in.
    • Add the pan fried halloumi and fold it in gently.
    Pan fried halloumi added to sauce and folded in.
    • Add salt and pepper to taste.
    Salt and pepper added to sauce and mixed in.
    • Add the cooked pasta and fold it in gently.
    Cooked pasta added to sauce and folded in.
    • Your halloumi pasta is ready to serve!
    Halloumi stroganoff in a pot.

    Serving Suggestions

    Serve this halloumi stroganoff topped with fresh chopped parsley and a sprinkle of ground black pepper.

    If you’re looking for sides, then a side salad is always a winner. Our Greek salad would go great with this. It would also be great served with some focaccia on the side.

    Halloumi stroganoff in a black bowl.

    Chef’s Tips

    Don’t move the halloumi around as it pan fries. It will get melty, but the heat also seals it off. Once they go into the pan let them sear and fry in a single layer and don’t move them until you flip them. You can just lift one to see if it’s browned enough to flip and if it is, then flip them all. Then don’t move them again until they are browned on the other side.

    Make it gluten free. Switch the regular flour for a gluten free all purpose blend, use tamari instead of soy sauce and serve it with gluten free pasta.

    Halloumi stroganoff topped with chopped parsley in a black bowl.

    Storing and Freezing

    It stores extremely well in the fridge for 3-4 days and can be reheated in the microwave or over low heat on the stove.

    You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.

    Halloumi stroganoff in a black bowl.

    More Delicious Pasta Recipes

    • Penne Pomodoro
    • Red Curry Pasta
    • Spicy Vodka Rigatoni
    • The Best Homemade Alfredo Sauce

    Did you make this recipe? Be sure to leave a comment and rating below.

    Halloumi stroganoff topped with chopped parsley in a black bowl.

    Halloumi Stroganoff

    The best halloumi stroganoff is made with pan fried halloumi and loads of mushrooms in a rich and creamy stroganoff sauce! Super easy to make.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 724kcal
    Author: Alison

    Ingredients

    • 2 Tablespoons Olive Oil
    • 8.8 ounces Halloumi (250g) Cut into cubes
    • 8 ounces Pasta (226g) Dry Weight
    • 3 Tablespoons Butter
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 4 Cloves Garlic Crushed
    • 5 cups Cremini Mushrooms (480g)
    • 3 Tablespoons All Purpose Flour
    • 2 cups Vegetable Stock (480ml) or Broth
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon Dijon Mustard
    • 1 cup Sour Cream (250g) Full Fat
    • Salt and Pepper To Taste

    Serving:

    • Fresh Chopped Parsley
    • Ground Black Pepper

    Instructions

    • Heat a frying pan or skillet over medium heat. Add olive oil to the hot pan followed by cubes of halloumi.
    • Fry for 3-5 minutes until browned and then flip and fry on the other side. Don't move them around, just let them sear and fry on one side before flipping and cooking the other side.
    • Transfer the pan fried halloumi from the pan to a baking sheet lined with paper towels to soak up any excess oil. Set aside.
    • Put the pasta on to cook according to package instructions. When cooked, drain the pasta, cover and set aside. If it starts to stick together at any point, add a little olive oil and toss it with the pasta.
    • While the pasta is cooking you can get started on your sauce.
    • Add butter to a pot on medium heat and let it melt.
    • Add chopped onion and sauté until the onion is softened.
    • Add crushed garlic and sauté with the onions.
    • Add sliced mushrooms and sauté until the mushrooms are softened.
    • Add all purpose flour and stir it in with the mushrooms. Sauté for 1 minute.
    • Pour in the vegetable stock and stir it in until well mixed.
    • Add soy sauce and dijon mustard and stir it in. Cook for 4-5 minutes until the sauce is thickened and has reduced a little.
    • Add the sour cream and stir it in. Simmer for a few minutes until thickened.
    • Add the pan fried halloumi and fold it in gently.
    • Add salt and pepper to taste.
    • Add the cooked pasta and fold it in gently.
    • Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.

    Notes

    1. Pasta – you can use any pasta of your choice. Short pasta types are great for scooping up sauce, but any pasta will work.
    2. Cremini mushrooms – also known as portobellini or baby bellas, are great for flavor but can be switched for white button mushrooms.
    3. Vegetable stock – or broth both work great. If you’re using a low sodium version then keep in mind that you may need to add extra salt to taste.
    4. Don’t move the halloumi around as it pan fries. It will get melty, but the heat also seals it off. Once they go into the pan let them sear and fry in a single layer and don’t move them until you flip them. You can just lift one to see if it’s browned enough to flip and if it is, then flip them all. Then don’t move them again until they are browned on the other side.
    5. Make it gluten free. Switch the regular flour for a gluten free all purpose blend, use tamari instead of soy sauce and serve it with gluten free pasta.
    6. Storing and freezing: It stores extremely well in the fridge for 3-4 days and can be reheated in the microwave or over low heat on the stove. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.

    Nutrition

    Serving: 1Serve | Calories: 724kcal | Carbohydrates: 59g | Protein: 27g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 1607mg | Potassium: 677mg | Fiber: 3g | Sugar: 8g | Vitamin A: 874IU | Vitamin C: 4mg | Calcium: 728mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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