Stroganoff

I am simply putting the name Stroganoff as my recipe just uses mushrooms but you can use beef or chicken as well. Creamy, savoury, earthy, filling. Nice as a stew with a chunk of bread or on top of rice or through pasta as almost a mushroom carbonara.

This is my version for one but is easy to double and triple.. you get the idea!

1 small red onion (thinly sliced)

300g mixed mushrooms or whatever you have on hand (i like a mix of white button mushrooms, chestnut and if i can get them oyster mushrooms!)

1 tsp dijon mustard

200ml beef stock along with a tesco white wine stock pot (if you are vegetarian feel free to use veggie stock or plain water!)

2 tbsp low fat sour cream

(i like to add a grated clove of garlic)

1/2 tsp paprika

handful roughly chopped parsley.

salt and pepper to taste.

  1. In a large frying pan fry off the mushrooms (cut however you want) until the liquid starts to come out and they start to crisp up a little.
  2. Add in your onion and garlic (if using) and stir fry until the onion starts to soften.
  3. Add in your paprika, stock and white wine stock pot and stir until the white wine dissolves and the mixture starts to thicken.
  4. Remove from the heat and add in the sour cream and parsley, give it a good stir and serve hot on a bed of rice with veggies or through pasta as a comforting creamy style carbonara or even just as it is with a chunk of fresh crusty bread!

Love Emily x

 

 

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