SIBERIAN STROGANOFF

Using Kachka Siberian Pelmeni instead of egg noodles and beef creates a take on Stroganoff that is somehow both way easier to make AND more delicious. Be sure to use cultured sour cream, its thick texture means it  is less likely to curdle when stirred into the hot mushroom sauce. Check the label, real cultured sour cream won’t contain guar gum and other stabilizers to thicken it.

SERVES 4

INGREDIENTS

2 tablespoons unsalted butter

1 tablespoon olive oil

8 ounces cremini mushrooms, quartered, or sliced if large

Kosher salt, to taste

1 small yellow onion, finely chopped

2 tablespoons dry sherry or white wine

2 tablespoons all-purpose flour

1 1/2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

½ cup cultured sour cream, divided 

2- 8.8 oz packages of Kacka Siberian-Style Pork & Beef Pelmeni 

1/4 cup finely chopped fresh chives

METHOD

Bring a large pot of water to boil for the pelmeni. Meanwhile, make the sauce. Put the butter and oil in a large saute pan and heat over medium heat.  When the butter has melted, add the mushrooms and cook, stirring frequently, until the mushrooms are lightly browned, 4 minutes. Season with salt to taste. Reduce heat to medium, add the onion and cook until onions are softened, 3  minutes. Add the sherry and simmer until evaporated, 1 minute. 

Add the flour, stirring until all the dry bits have been absorbed, 1 minute. Whisk in the broth, Worcestershire sauce, and mustard and bring to a simmer. Cook until thickened slightly, 3 to 5 minutes. Keep warm over low heat.

Add the pelmeni and a few generous pinches of salt to the pot of boiling water. Reduce heat to maintain a simmer and cook the dumplings until they are tender, 4 to 5 minutes. Drain and divide the dumplings among 4 bowls.  

Remove the sautepan from the heat and stir in 1 ⁄ 4 cup of sour cream into the mushroom mixture. Spoon the sauce over the pelmeni and garnish each portion with dollops of sour cream and chives. Serve immediately.

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