During the winter season, we can be forgiven for wanting to go back to basics a little; to the dishes that have all the warmth and comfort we love and which are simple to prepare and tasty and easy to eat. The humble mushroom can frequently be an underused vegetable but it’s at its best in this stroganoff. Beef is the more traditional ingredient used in stroganoff, but this variation tastes just as delicious as the former.
What you Need:
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 1 tbsp paprika
- 2 garlic cloves, crushed
- 300g mixed mushrooms, chopped
- 1 pack of Sadie’s Kitchen Boosting Beef Bone Broth (to bring out the meatiness of the mushrooms or you can also use vegetable stock)
- 1 tbsp Worcestershire sauce
- 3 tbsp half-fat soured cream
- small bunch of parsley, roughly chopped
- 250g cooked wild rice
What to Do:
- Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
- Add the paprika and garlic, then cook for 1 minute more. Add the mushrooms and cook on high heat, stirring often, for about 5 mins.
- Pour in the beef bone broth and Worcestershire sauce. Bring to the boil, bubble for 5 minutes until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
- Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.