Mushroom Stroganoff
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion (sliced)
- 1 teaspoon minced garlic (or two cloves)
- 250g (8¾ oz) mushrooms (thickly sliced)
- 1 teaspoon Worcestershire sauce (or Dijon mustard)
- ground pepper and salt (to taste)
- 1 tablespoon tomato puree (paste)
- 2 teaspoons paprika
- 150ml (⅔ cup) vegetable stock
- 250ml (1 cup) Greek yoghurt (or sour cream))
- fresh thyme (optional)
Instructions
- Heat the oil and butter together in a frying pan or skillet.
- Fry the onion until very soft (and starting to brown on the edges).
- Add the garlic, and fry for a minute or two.
- Throw in the mushrooms and cook until nice and soft.
- Add the Worcestershire sauce (or mustard), tomato puree (paste), paprika and seasoning. Stir and cook for a couple of minutes.
- Pour in the stock and continue to cook until it starts to bubble.
- Reduce the heat to very low, and slowly add the Greek yoghurt (this will prevent splitting, but if it does happen, it's no big deal - the taste is not impaired in any way).
- Cook for about 10 more minutes, then remove from the heat. Sprinkle a little fresh thyme (or any other herb). Serve with mashed potatoes, pasta or rice. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
