Bean stroganoff with wheat berries
The vegetarian cousin of sausage stroganoff: mixed beans, carrot and courgette in a creamy tomato sauce with mustard, served with wheat berries. A little cooking cream is all it needs to be creamy. A popular version is made with tomato and basil crème fraîche and served with mashed potatoes.
- 25 minTime
- 18 minHands-on
- 4Portions
- ≈ 17 krper portion
- 470kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2Carrots
- 1Courgette
- 1 tbspRapeseed oil
- 3 tbspTomato paste
- 1 tbspMustard
- ≈ 2 dlWater
- 1 cubeVegetable stock
- 250 gKidney beans, 1 tin, drained
- 250 gWhite beans, 1 tin, drained
- 1 ½ dlCooking cream
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspParsley
On the side
- 3 dlWheat berries
Method
- Bring lightly salted water to the boil and add the wheat berries.
- Cook the wheat berries according to the packet instructions, about 10 minutes, and drain.
- Peel and chop the onion. Peel the carrots and cut them into sticks. Cut the courgette into half-moons.
- Fry the onion and carrots in the oil in a large frying pan for about 4 minutes. Add the courgette and fry for 2 minutes more.
- Stir in the tomato paste and mustard. Pour in the water, crumble in the stock cube and add the rinsed beans and the cream.
- Simmer the stroganoff for about 5 minutes, until the carrots are tender and the sauce has thickened a little. Season with salt and pepper.
- Chop the parsley, scatter it over the stroganoff and serve with the wheat berries.
The cost is estimated from Swedish grocery prices.
