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Mushroom stroganoff
Gribnoy befstroganov: mushrooms in smetana and mustard sauce with buckwheat or potatoes
Beef stroganoff was named after the aristocratic Stroganov family of St Petersburg in the nineteenth century, and the original is strips of beef in a sauce of smetana and mustard. In Russian homes today the meatless version, made with forest mushrooms in autumn and button mushrooms the rest of the year, is just as common, especially during Orthodox fasts and on weeknights. It differs from Hungarian paprikás: no paprika, a gentle mustard edge, and a sauce that should stay pale and creamy. Serve it on fluffy buckwheat or mashed potatoes. Chef's tip: stir the smetana in off the boil; bubbling it hard makes it split into grainy curds.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the stroganoff
- 1 ⅓ lb mushroomschestnut, button or wild, thickly sliced
- 2 tbsp sunflower oil
- 1 oz butter
- 2 onionshalved and thinly sliced
- 1 tbsp plain flour
- ¾ cup vegetable stockhot
- 1 tbsp Russian or Dijon mustard
- 7 oz soured cream (smetana)full fat, at room temperature
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh dill or parsleychopped
To serve
- 9 oz buckwheat or mashed potatoesuncooked buckwheat weight
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Method
0/6 doneStep 1: Rinse 9 oz buckwheat or mashed potatoes, put it in a pan with 500 ml boiling salted water, cover and cook over a low heat for 15 minutes until the water has gone and the grains are fluffy. Leave covered.
15 minStep 2: Heat 2 tbsp sunflower oil in a wide frying pan over a high heat. Add 1 ⅓ lb mushrooms in one layer (in two batches if needed) and leave them for 2 minutes before stirring. Cook 6–8 minutes until the liquid has evaporated and they are browned and squeak against the pan. Tip into a bowl.
8 minStep 4: Sprinkle over 1 tbsp plain flour, stir for 1 minute, then pour in ¾ cup vegetable stock gradually, stirring until smooth. Return the mushrooms and simmer 2 minutes until the sauce coats a spoon.
3 minStep 5: Take the pan off the heat, stir in 1 tbsp Russian or Dijon mustard and 7 oz soured cream (smetana) until creamy, and season with 1 tsp salt and ½ tsp black pepper. Warm through over a low heat without letting it bubble.
Step 6: Scatter with 2 tbsp fresh dill or parsley and serve over the buckwheat.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 13 g
- Carbs
- 54 g
- Fat
- 19 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mushroom stroganoff take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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