I was thinking about making stroganoff for quite a while now so when my delivery box from the local asian supermarket arrived with lots of jackfruit I knew the moment had come. And because I love this dish so much I'm sharing the recipe for jackfruit stroganoff with the world today :D
I've made a few vegan and vegetarian versions of stroganoff in the past. Mushroom and turnip stroganoff, root fruit stroganoff and lentil stroganoff, but I have to say that this version with jackfruit is just the best so far! I used sour cream like the old school recipes call for, but I've successfully made creamy delicious stroganoff with both coconut milk, and vegan creme fraiche in the past so feel free to substitute the sour cream for your choice of cream.
Stroganoff is a russian stew traditionally made with beef and sour cream, but the big thing about stroganoff in my opinion is the paprika flavored sauce. Packing this stew with savor from sautéed mushrooms, garlic and onion plus adding the texture of jackfruit makes the beef redundant! And jackfruit stroganoff is absolutely wonderful!
For those new to jackfruit, - it's a BIG fruit hanging in the jack trees of southern Asia. The young fruit is suitable for savory dishes and popular in vegan cooking, where it's often used in dishes like faux pulled pork, the texture when cooked is stringy and meaty and its cooked taste is neutral and takes flavor from spices and sauces easily. When buying jackfruit, look for the green or young jackfruit in water or brine. Mature jackfruit taste like sweet fruit and it's often sold in syrup, don't buy ripe jackfruit in syrup for savory cooking! jackfruit is good for us too. It's rich in fiber and vitamins, especially A and B-6. So add it to your shopping list. It can be hard to find but a tip is to order a bigger quantity online in places like amazon and stock up.
serves 2-4 people
vegetable oil for frying
1-2 red onion, thinly sliced
100g mushrooms, cleaned and quartered
2 garlic cloves, crushed
1 ½ tablespoon smoked paprika powder
1 red bell pepper, thinly sliced
700 ml vegetable stock or water
ca 450 g ( 2 tins x a 425 g net) young jackfruit in water, drained
¾ tablespoon salt
¼ teaspoon black pepper
1 tablespoon mustard
150 ml sour cream or creme fraiche (substitute with a vegan cream or coconut milk if you prefer)
¼ teaspoon lemon zest
a handful of freshly chopped parsley
Serve with brown rice, pickled cucumber and extra sour cream/vegan sour cream. A fresh and tangy salad makes the perfect side dish with stroganoff.
Heat up a pan to medium high heat and fry the the onion, mushroom, garlic, smoked paprika powder and bell pepper for 8-10 minutes while stirring. Add the jackfruit, and vegetable broth, salt and pepper and let it putter while occasionally stirring and mashing the jackfruit for 20 minutes. Add your cream (sour cream, coconut milk, vegan cream or low fat), mustard, lemon zest, and sprinkle with parsley. Stir to combine and let it putter for another 3-4 minutes. Taste and adjust with with salt and pepper if needed. Serve with rice, salad and pickled cucumber.