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 worthy 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!
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? 😉
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
500gMushrooms.I used Chestnut mushrooms as that was what was available but you could use anything you fancy.
1 1/2TspSweet Paprika.
Salt and Pepper to taste.
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.
Cut the mushrooms in to bite size pieces ensuring that they are roughly the same size as each other.
Add the garlic and cook for a further minute or two.
Increase the heat to medium high, add in the mushrooms and cook for 5-6 minutes stirring occasionally.
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.
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.
I like to serve this with rice but it would work great with a dense pasta or even some nokedli.
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