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.
- 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.
- Add in your onion and garlic (if using) and stir fry until the onion starts to soften.
- Add in your paprika, stock and white wine stock pot and stir until the white wine dissolves and the mixture starts to thicken.
- 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