MUSHROOM STROGANOFF RECIPE RECIPES

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MUSHROOM STROGANOFF RECIPE - BBC FOOD



Mushroom stroganoff recipe - BBC Food image

A vegetarian mushroom stroganoff that's as rich and delicious as its meaty cousin. You can use any mix of mushrooms you like in this stroganoff recipe. This is designed to be a low cost recipe.

Provided by Kenny Atkinson

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced
½ tsp English mustard
1 tsp paprika
250ml/9fl oz vegetable stock, made from a stock cube
200g/7oz rice
200ml/7fl oz soured cream
1 lemon, cut into six wedges
salt and freshly ground black pepper

Steps:

  • Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5–7 minutes or until soft.
  • Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown.
  • Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.
  • Cook the rice according to the packet instructions in a separate saucepan until tender.
  • Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side.

EASY BEEF STROGANOFF RECIPE | JAMIE OLIVER BEEF RECIPES



Easy beef stroganoff recipe | Jamie Oliver beef recipes image

Total Time 25 minutes

Yield 4

Number Of Ingredients 11

1 red onion
1 clove of garlic
1 lemon
2 handfuls of wild mushrooms
2-3 sprigs of fresh flat-leaf parsley
500 g fillet steak
1 teaspoon paprika
olive oil
1 knob of unsalted butter
1 small glass of brandy
50 ml sour cream

Steps:

    1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
    2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
    3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
    4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

Nutrition Facts : Calories 344 calories, FatContent 16.4 g fat, SaturatedFatContent 7.9 g saturated fat, ProteinContent 27.8 g protein, CarbohydrateContent 4 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0.7 g salt, FiberContent 1.4 g fibre

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MUSHROOM STROGANOFF RECIPE - BBC FOOD
A vegetarian mushroom stroganoff that's as rich and delicious as its meaty cousin. You can use any mix of mushrooms you like in this stroganoff recipe. This is designed to be a low cost recipe.
From bbc.co.uk
Reviews 4.5
  • Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side.
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EASY BEEF STROGANOFF RECIPE | JAMIE OLIVER BEEF RECIPES
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Cuisine https://schema.org/GlutenFreeDiet
Calories 344 calories per serving
    1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
    2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
    3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
    4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.
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