Stroganoff is a traditional Russian stew consisting of chunks of beef cooked in a stock and sour cream sauce flavoured with mustard or tomato paste or both. Nowadays it’s usually flavoured with a generous sprinkling of sweet and smoky paprika – though I’m not sure how traditional this is, it certainly adds a beautiful depth of flavour to the sauce. The warm, creamy sauce makes this a lovely dinner for a chilly autumn evening, piled on a hefty serving of carbs (rice, pasta, mashed potato, thickly cut sourdough toast….wait, where was I?).
Autumn is also the time of year that many varieties of wild mushrooms are in season. I absolutely love mushrooms, and I don’t believe that you’re missing out on anything by substituting the usual strips of beef with mushrooms in this recipe, especially if you can find a mix of different types that are both meaty and packed with flavour. I used a combination of Portobello, chestnut and chanterelle mushrooms, the latter of which were a very exciting find in the local organic grocers. Chanterelles can be found in the UK from late summer all throughout autumn, and I think they are just as exciting (and expensive…) as a piece of good quality steak. You can use whatever variety of mushrooms you prefer or which are available in the shops. Of course if you dislike mushrooms then you can switch back to the traditional beef – use a cut suitable for quick cooking such as rump or sirloin.
One year ago:
– Steak pie with puff pastry
– Toad in the hole with onion gravy
– Easy apple tarts
Ingredients (serves 2)
400g mixed mushrooms
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed or finely chopped
1 tsp paprika
¼ tsp hot chilli powder
½ tsp Dijon mustard
½ tbsp tomato puree
Splash of white wine
100ml vegetable stock
3 tbsp sour cream
Salt and pepper
Fresh parsley to garnish
Rice to serve
1. Prepare the mushrooms. Lightly rinse them if you feel like they’re very grubby, but a wipe with a damp cloth and a quick dust of the gills with a pastry brush should do the job. Slice or halve any large mushrooms so that they are all in similar bite-sized pieces.
2. Heat the olive oil and butter in a large pan until the butter begins to bubble.
3. Tip in the onion and garlic and mix well in the olive and butter. Cook over a medium heat for about five minutes until the onion has softened.
4. Turn up the heat and add the mushrooms, mixing well again. Fry quickly until the mushrooms begin to brown, adding a little extra butter if necessary.
5. Stir through the paprika, chilli powder, mustard and tomato puree, then add the white wine and allow to bubble for a few minutes.
6. Add the vegetable stock and sour cream and stir well. Reduce the heat and cook for another few minutes until the sauce is well combined and the mushrooms are cooked through. Season to taste with salt and plenty of freshly ground black pepper.
Serve the stroganoff with rice, or pasta such as tagliatelle if you prefer, and top with fresh parsley.