I’m living life as an omnivore but I do love vegetables and often it is much cheaper, and healthier, to cook without meat. I have happily cooked this for myself as a meal for one after work but also glad to say that Jimmy (who would like meat at all meals of the day) enjoys it too.
There are many different versions of Stroganoff out there and the simple fact this one doesn’t have meat might upset the Russians/experts. But let’s be honest, with beef stock & Worcestershire sauce this isn’t strictly vegetarian and the sour cream keeps it from being vegan so eating this is is never going to be part of a “healthy eating”/”new year, new me” scheme. Instead it celebrates the meatiness of the mushroom (chop them up big so they retain their size) and is able to be decadent and filling without requiring expensive ingredients.
The inclusion of tomato paste is because I first learnt about Stroganoff in Food Economics class at school and I remember the recipe we used included the paste. The wine is completely optional, as we make this on on a Monday we’ve found that we sometimes have the very last of a bottle left over from the weekend so threw it in. I also had some spring onions in the fridge that were getting close to going soft so I sprinkled them on top for a garnish and bit of texture.
Use a quality beef stock, be generous with the garlic, pepper and paprika and definitely don’t substitute the butter.
Healthy? Not quite. Delicious? Yes.
1 onion, chopped
4 cloves of garlic, minced
300g mushrooms, halved or quartered depending on size
200ml beef stock
1T tomato paste
1T Worcestershire sauce
salt & pepper
wine (red or white, optional)
150 ml sour cream
spring onions, for garnish
rice, for serving
- Boil water in the kettle that you can use for both your stock and rice (depending what type of rice you choose).
- Heat a knob of butter in a pan and sweat your onions.
- Add the garlic to the pan, cook for 5 minutes.
- Add tomato paste and paprika and give everything a good stir so the vegetables are covered.
- Add the mushrooms and cook for 5 minutes.
- Season with salt and pepper, add the Worcestershire sauce and wine, if using.
- Allow this to bubble and the liquid to reduce. If it seems too watery add a teaspoon of cornflour to help thicken.
- Pour the beef stock into the pan and boil for 5 minutes.
- Turn down and cook for a further 2 minutes.
- Remove from the heat and stir through the sour cream.
- Serve ladled over bowls of rice with more paprika and spring onions on top.
Tip: We like this quite saucy so make sure you have enough rice to soak up all the flavour. I used white long grain.