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Stroganoff Three Ways

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Mushroom stroganoff flexitarian blog flexitarian recipe

 

As my love affair with food that involves carbs and creamy sauces unashamedly continues, here’s another flexitarian recipe –  Stroganoff Three Ways.  Based on the 1970s icon Beef Stroganoff,  my mushroom stroganoff is easily turned into a traditional stroganoff by adding rump/fillet beef or chicken strips when you fry the mushrooms.

For non-vegetarians

Fry the beef/chicken strips separately and pour the stroganoff  sauce over them as you would a mushroom sauce. 


Stroganoff Three Ways

Turn this meatless stroganoff  into a traditional stroganoff by adding rump/fillet beef or chicken strips when you fry the mushrooms.  Or if you’re cooking for mixed tastes, fry the beef strips separately and pour the stroganoff  sauce over them as you would a mushroom sauce. 

Prep: 10 min | Cook: 30 min| Serves: 4

Ingredients

  • 30 ml butter
  • 1 onion, thinly sliced
  • 2 teaspoons garlic paste
  • 500g mushrooms, sliced thickly
  • 1 tablespoon plain flour
  • 250 ml vegetable stock
  • 2 tablespoons tomato paste
  • 120 ml sour cream
  • 2 tablespoons minced parsley
  • Freshly ground black pepper, to taste
  • Hot pappardelle pasta or egg noodles, to serve

Method

  1. Heat butter in a large non-stick frying pan and fry the onion slices over a medium heat until golden.
  2. Stir through the garlic paste.
  3. Add mushrooms and grind pepper over to taste.
  4. Cook for around 5 minutes, until mushrooms have softened.
  5. Sprinkle flour over, pour in vegetable stock and tomato paste.  Stir through.
  6. Bring to boil and simmer, stirring occasionally,  for 5 minutes or until sauce thickens.
  7. Remove pan from the heat and stir through the sour cream and parsley.

Serve

  • Serve immediately over hot papparedelle or egg noodles.

Photograph by Kelly Garbarto | BYNCND2.0