Bean Stroganov Recipe


Difficulty LevelMediumHealth IndexAverage


 Sliced onions1 1⁄2 Cup (24 tbs)
 Chopped mushrooms3 Cup (48 tbs)
 Oil1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs)
 Whole wheat flour1⁄4 Cup (4 tbs)
 Stock3⁄4 Cup (12 tbs)
 Sherry1⁄4 Cup (4 tbs)
 Salt2 Teaspoon
 Worcestershire sauce2 Teaspoon
 Dry mustard2 Teaspoon
 Fresh nutmeg1 Teaspoon
 Dry soybeans1 Cup (16 tbs), cooked
 Yogurt1 1⁄2 Cup (24 tbs)
 Bulgur wheat1 1⁄2 Cup (24 tbs), cooked

Nutrition Facts

Serving size: Complete recipe

Calories 3012 Calories from Fat 1381

% Daily Value*

Total Fat 157 g241.5%

Saturated Fat 50.9 g254.4%

Trans Fat 0 g

Cholesterol 166.8 mg

Sodium 4663.8 mg194.3%

Total Carbohydrates 300 g100%

Dietary Fiber 68.9 g275.7%

Sugars 44.3 g

Protein 123 g246.6%

Vitamin A 36.6% Vitamin C 55.1%

Calcium 107.3% Iron 204.6%

*Based on a 2000 Calorie diet


Heat 2 tablespoons of oil and 2 tablespoons of butter (or any combination you prefer) in a large cast iron frying pan. Saute the onions and mushrooms until they are soft.
Stir in the whole wheat flour and cook for about 2 minutes until the flour has browned lightly and has coated all of the vegetables.
Stir in the stock, sherry, salt, Worcestershire, mustard, and nutmeg; cook until the mixture is thick. It will be very thick until the other ingredients are added.
Stir in the cooked soybeans and cook over low heat until they are heated through. Remove from the heat and stir in the yogurt. You should have a luscious creamy mixture now.
Serve the stroganov over the cooked bulgur while it's hot.