Mushroom stroganoff
Swap beef for porcini and flat mushrooms to create a rich vegetarian version that doesn't compromise on flavour
Beef stroganoff
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Skip to ingredients
- for frying vegetable oil
- 2 large onionshalved and thinly sliced
- 250g chestnut mushroomsthinly sliced
- 2 x 200g sirloin steaksexcess fat trimmed, sliced into ½ cm-thick strips
- 1 tbsp paprika (not smoked)plus extra to serve
- 2 tbsp Dijon mustard
- 1 tsp celery salt
- 400g half-fat crème fraîche
- to serve fries or mash
Nutrition: per serving
- kcal306
- fat20.9g
- saturates8.9g
- carbs9.8g
- sugars7.5g
- fibre2.6g
- protein18.4g
- salt1.4g
Method
step 1
Heat 2 tbsp of oil in a large frying pan over a high heat and cook the onions for 10-15 minutes or until they become softened with slightly browned edges. Remove with a slotted spoon and drain on kitchen paper.
step 2
Wipe the pan dry and add the mushrooms without any oil. Stir occasionally over a high heat to let them release all of their moisture, then add 1 tbsp of oil and allow them to colour a bit. Remove and add to the onions.
step 3
Heat the pan again, drizzle in a little more oil, add the steak and stir-fry for a few seconds. Return the mushrooms and onions, and stir well. Add the paprika, mustard, celery salt and a generous amount of black pepper, and stir again for a few seconds. Add the crème fraîche and combine until the sauce is an even colour. Reduce the heat to medium and cook for a couple of minutes to heat the sauce through. Sprinkle with a little more paprika before serving with fries or mash.
