Halloumi Stroganoff

Halloumi Stroganoff is one of those easy, go-to meals that feels a little different but is still totally comforting. It’s quick to pull together, holds up well if you need to make it ahead, and works for everything from game nights and weeknight dinners to busy weeks. You can stash leftovers in the fridge or freezer and reheat them whenever you're ready. Whether you’re cooking for vegetarians or just want to switch things up, this one hits the mark every time.

Prep Time5

Cook Time10

Total Time15

Servings

Calories345

Author: Mandy Applegate | Splash of Taste

Ingredients

1 tablespoon olive oil
10 ounces halloumi cheese
1 cup onion chopped
1 garlic clove minced
1 tablespoon tomato puree
1 tablespoon mustard
2 cups can chopped tomatoes
½ cup water
½ cup crème fraiche
1 teaspoon smoked paprika
Salt and pepper to taste

Metric - US Customary

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the halloumi strips and fry until golden on both sides. Remove from the pan and set aside.
1 tablespoon olive oil, 10 ounces halloumi cheese
In the same pan, sauté the chopped onion and minced garlic for about 3–4 minutes, or until soft and golden.
1 cup onion, 1 garlic clove
Stir in the tomato puree, mustard, chopped tomatoes, water, crème fraîche, and smoked paprika. Season with salt and pepper. Bring to a gentle simmer. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
1 tablespoon tomato puree, 1 tablespoon mustard, 2 cups can chopped tomatoes, ½ cup water, ½ cup crème fraiche, 1 teaspoon smoked paprika, Salt and pepper
Return the fried halloumi to the pan, stir to coat in the sauce, and heat through for 2–3 minutes.
Serve hot over rice or pasta, with a side of fresh green salad for a complete meal.

Notes

Use a Non-Stick Pan: Halloumi can stick easily, so a non-stick or well-seasoned cast-iron skillet makes frying cleaner and easier.

Blot the Halloumi: Before frying, pat the halloumi dry with paper towels. This helps it crisp up instead of steaming.

Chop Evenly: Try to dice the onion into similar-sized pieces so they cook evenly and melt nicely into the sauce.

Simmer Gently: Once everything’s in the pan, keep the heat low enough for a soft bubble; a hard boil might split the crème fraîche.

Stir as It Cooks: Give the sauce a stir every couple of minutes to avoid any burning or sticking at the bottom.

Taste Before Serving: The halloumi is salty on its own, so give the sauce a taste before adding more salt.

Add the Cheese Last: Toss the fried halloumi back in at the end so it stays golden and doesn’t get chewy.

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Want to save this recipe?