Easy Mushroom Stroganoff
Stroganoff is traditionally a Russian dish made with beef in a sour cream sauce. However, making it with chunky mushrooms instead of beef cuts down on the price, preparation and the calorie content considerably. Any combination of mushroom varities work well, so don't be limited to what the recipe says.
The beauty of this simple mushroom mtroganoff is that it's ready in the time it takes to cook the rice, which means it can be on the table in 15 - 20 minutes. It's an ideal mid-week evening meal, great for kids and contains one of your 5-a-day. Don't snub it because it's retro - give it a go!
Easy Mushroom Stroganoff with Rice: Serves 4
Time: 20 minutes from start to finish
Cost: 99p per serving (including rice)
Calories: 481 per serving (including rice)
- 300g white rice
- 2 medium sized red onions, sliced
- 4 cloves garlic, crushed
- 400g closed cup mushrooms, sliced
- 200g chestnut mushrooms, sliced
- 150ml sour cream or creme fraiche
- 1 tablespoon tomato puree
- 1 tablespoon lemon juice
- 2 teaspoons smoked paprika
- 2 teaspoons Dijon mustard
- 1 teaspoon wholegrain mustard
- 100ml hot stock (beef or vegetable)
- 1 tablespoon oil for frying
- Salt & pepper to taste
- Put the rice on to cook following the instructions on the packet.
- Fry the onion in the oil for about 5 minutes until soft over a medium heat.
- Turn up the heat and add the mushrooms & garlic to the pan. Fry stirring frequently for 2 - 3 minutes until they are just sealed. Do not let them go soggy.
- Add the stock, tomato puree, lemon juice, paprika and mustard. Stir well and season to taste. Allow it to come to the boil stirring all the time.
- Simmer for 3 - 4 minutes, stir in the sour cream and bring back to bubbling over a medium heat. Serve over rice.
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