Mushroom Stroganoff in a Hurry!

Go On, Share It! You know you want to πŸ˜‰
Share on FacebookTweet about this on TwitterPin on Pinterest502Share on Yummly513Share on StumbleUpon60Share on Google+1Share on LinkedInShare on RedditEmail this to someone
Mushroom Stroganoff my take on a old school Russian Recipe traditionally made with beef, I run with mushrooms and loads of paprika!

Stroganoff is a pretty old school recipe with thousands of variations but my favourite is personally a mushroom stroganoff and naturally I will say in particular my mushroom stroganoff. To be perfectly honest I would go for a mushroom stroganoff over a beef stroganoff any day of the week, the notion of using a great piece of steak worth meat and drowning the subtle flavour in a really bold sauce that covers a whole dish is lost on me. I personally think mushrooms hold up much better than beef in a stroganoff and you can really use any type of mushrooms you like, I would love to use wild mushrooms but really don’t understand them.

It would seem that winter has arrived in our corner of Hungary over the last couple of weeks and whilst I would normally be indulging in slow cooked food we seem to be really busy at the moment so am beasting the quick but hearty warm you up meals. Mushroom Stroganoff is perfect for that, the 25 minute time on the recipe is really conservative and will often be on my table in 20 minutes. Which is perfect for this week as we have been out and about enjoying thermal spas, this is the first winter we have had a car in a while so we seem to be indulging a fair bit as those of you who follow me on Instagram may have noticed. Unfortunately that means we have both been driving in conditions we really are not used to, everything from extremely dense fog through to blizzards and driving rain through to freezing rain so quick stress free dinners are good!

Like this recipe? Then you should definitely check out this one!  Homemade Crumpets

I will leave you with one word of advice before I allow you to race off and make this mushroom stroganoff… Use Hungarian Paprika, it really is the best, forget all that smoked Spanish/Portuguese rubbish. You do understand I was duty bound to add that last sentence as an adopted Hungarian, right? πŸ˜‰

 

Mushroom Stroganoff

Mushroom Stroganoff my take on a old school Russian Recipe traditionally made with beef, I run with mushrooms and loads of paprika!

Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Brian Jones

Ingredients

  • 50 g Butter.
  • 1 Onion. Finely Diced
  • 2 Cloves Garlic. Finely Chopped.
  • 500 g Mushrooms. I used Chestnut mushrooms as that was what was available but you could use anything you fancy.
  • 1/2 Tsp Dijon Mustard.
  • 1 1/2 Tsp Sweet Paprika.
  • 125 ml Vegetable Stock.
  • Salt and Pepper to taste.
  • 1 Tsp Lemon Juice.
  • 100 g Sour Cream.

Instructions

  1. Melt the butter in a large frying pan over a medium heat and add the onions and cook until soft but not coloured, should take about 5 minutes.
  2. Cut the mushrooms in to bite size pieces ensuring that they are roughly the same size as each other.
  3. Add the garlic and cook for a further minute or two.
  4. Increase the heat to medium high, add in the mushrooms and cook for 5-6 minutes stirring occasionally.
  5. Reduce the heat back to medium/low and then stir in the mustard and paprika until completely combined then add in the vegetable stick and simmer for 5-6 minutes checking for seasoning after you add the stock.
  6. Remove from the heat and add in the lemon juice and sour cream and bring to serving temperature returning to the heat if required but be sure not to boil or simmer the sour cream as it could curdle.

Recipe Notes

I like to serve this with rice but it would work great with a dense pasta or even some nokedli.

Like this recipe? Then you should definitely check out this one!  Zingy Summer Garlic Lemon Chicken
Mushroom Stroganoff, In a Hurry!

(Visited 77 times, 3 visits today)
Go On, Share It! You know you want to πŸ˜‰
Share on FacebookTweet about this on TwitterPin on Pinterest502Share on Yummly513Share on StumbleUpon60Share on Google+1Share on LinkedInShare on RedditEmail this to someone
2017-03-31T14:33:27+00:00

18 Comments

  1. Tamara January 13, 2016 at 2:21 pm - Reply

    I’m with you Brian! So often, I just want a great vegetarian dish, and mushrooms are so hearty! This looks and sounds delicious.

    • Brian Jones January 14, 2016 at 1:01 pm - Reply

      I’ve not quite done a count but I reckon about 60-70% of what I eat is vegetarian, it’s not really a ‘thing’ just a reflection of what I like to eat πŸ™‚

  2. Jeff the Chef January 14, 2016 at 1:54 pm - Reply

    This does sound quick! I like that you paired it with rice. You have beautiful ways of putting your own twists onto things.

    • Brian Jones January 14, 2016 at 2:31 pm - Reply

      Cheers Jeff, I’m not sure why but I have always paired stroganoff with rice, just seems to work for me, but I have never really been fond of the noodle creaky sauce thing.

  3. Stella @ Stellicious Life January 14, 2016 at 2:24 pm - Reply

    I love mushroom Stroganoff, but despite being Hungarian, I never put paprika in mine πŸ˜‰ I like to spice it up with Dijon mustard, tarragon and some slices of pickled cucumber πŸ™‚

    • Brian Jones January 14, 2016 at 2:29 pm - Reply

      Hahahaa a Hungarian not using Paprika, noooo I don’t believe you πŸ˜€ Love the mustard and tarragon combo though πŸ™‚

  4. Stella @ Stellicious Life January 14, 2016 at 2:39 pm - Reply

    Lol, I’m not saying I’m not using paprika ever, just not in my Stroganoff πŸ˜‰ But I put plenty in my Mushroom Goulash (or as it is called in Hungarian: GombapaprikΓ‘s πŸ˜‰ )

    • Brian Jones January 15, 2016 at 8:30 am - Reply

      GombΓ‘s paprikΓ‘s is not that common out here in the east, it does not have enough meat in it πŸ˜‰ I can’t believe I am speaking to a Hungarian that does not pup paprika in & on everything πŸ˜€ πŸ˜‰

  5. Paige @ Where Latin Meets Lagniappe January 20, 2016 at 2:00 am - Reply

    I need to search out some Hungarian Paprika — I have a feeling the flavor doesn’t even compare to the paprika I have in my cabinet. And I love this dish … I sometimes come across mushroom bundles with several different varieties at our farmers market. I can only imagine how delicious this would this be with all kinds of tasty mushrooms πŸ™‚

    • Brian Jones January 24, 2016 at 7:40 pm - Reply

      Teehee, I was only playing… I say Hungarian Paprika is the best because it is fresh and local, I could make my own but buy the ground stuff from a little old lady at a local market and it is to die for!

  6. Hillary January 22, 2016 at 3:21 am - Reply

    I’ve heard that Hungarian paprika is the best before, but just cannot taste the difference! Maybe I’ll need to make a couple side-by-side dishes to test. πŸ˜‰

    • Brian Jones January 24, 2016 at 7:51 pm - Reply

      Paprika is very much governed by it’s freshness and of course the quality of the raw ingredient, in this case pepper… I think in most cases it all melts into one in todays world, my ‘dealer’ is a little old lady at a local market and she grows, dries and grinds one variety of pepper for each type of paprika… Makes it pretty distinctive!

  7. Byron Thomas January 24, 2016 at 2:31 pm - Reply

    Brian, this looks great! I have my own version of mushroom stroganoff, but I’ve never thought to add Dijon mustard to it! I bet it gives it a nice little kick. I’ll have to remember to do that the next time I make it.

    • Brian Jones January 24, 2016 at 8:01 pm - Reply

      Cheers Byron, they mustard does give that wonderful astringent little back note it is subtle but definitely there.

  8. I’m making this tomorrow. I might add sage because I have some on hand, and I will be using my Spanish paprika, porque es mejor. :-p

    • Brian Jones January 27, 2016 at 6:49 pm - Reply

      I reckon sage would go great in this, it may also mask the taste of the Spanish Paprika ROFLMAO :p

  9. Whitney January 25, 2016 at 6:24 pm - Reply

    I absolutely love mushrooms. I could eat them sauteed as a meal and I’d be happy. This, however, takes the cake. How easy it seems and looks so incredible. Dayum!

    • Brian Jones January 27, 2016 at 6:50 pm - Reply

      Cheers Whitney, it is great and so stupidly simple.

Leave A Comment

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close