Creamy Mushroom & Beef Stroganoff
A few years back I stumbled upon this traditional russian variation by Julia Frey of Vikalinka. It’s simple, creamy and yet still light. Boosted with the rich flavours of mustard and marsala – it’s absolutely delicious.
I’ve adjusted the recipe to make it a little more macro friendly. I’ve also included the serving of rice in our nutritional information panel. While it doesn’t have anywhere near as much sauce as the original, it’s rich and juicy with bold intense flavours and still plenty of creaminess.
You can find more of Peanut Pantry’s Beef Recipes here, or for more dinner inspiration check out our Main Meals Page.
Creamy Mushroom & Beef Stroganoff
Preparation: Finely slice the mushrooms and onions, mince the cloves of Garlic and slice the beef into thin strips.
Melt half the butter in a frypan over a medium heat and soften the onions. As the onions begin to caramelize, add in the minced garlic and cook for a further minute. If your pan is large enough, add in the remaining butter & mushrooms. Cook down the mushrooms until they start releasing their juices and they will caramelize further once the liquids have evaporated. (If your pan is not large enough, reserve the onion & garlic in a seperate bowl and continue to sautee the remaining butter & mushrooms as above)
Reserve all the cooked vegetables in a seperate bowl and start browning the steak strips in batches, setting aside the cooked steak pieces with your cooked vegetables as you work through browning the raw meat in batches.
Once all the steak strips are cooked, deglaze the pan with your dry Marsala. Continue by adding the thyme, mustard and chicken stock powder and gently stir to combine and release the brownings from the pan. Reduce this mixture slightly and then add the vegetables and steak back to the pan to warm through.
Remove from heat and stir through the sour cream. Serve on top of warm fluffy white rice, or with crusty bread. If you have any fresh parsley or similar green herbs, sprinkle some on top to finish off the dish.
(Note - the nutritional information provided assumes serving with 1/4 cup raw weight rice per person, cooked.)
Ingredients
Directions
Preparation: Finely slice the mushrooms and onions, mince the cloves of Garlic and slice the beef into thin strips.
Melt half the butter in a frypan over a medium heat and soften the onions. As the onions begin to caramelize, add in the minced garlic and cook for a further minute. If your pan is large enough, add in the remaining butter & mushrooms. Cook down the mushrooms until they start releasing their juices and they will caramelize further once the liquids have evaporated. (If your pan is not large enough, reserve the onion & garlic in a seperate bowl and continue to sautee the remaining butter & mushrooms as above)
Reserve all the cooked vegetables in a seperate bowl and start browning the steak strips in batches, setting aside the cooked steak pieces with your cooked vegetables as you work through browning the raw meat in batches.
Once all the steak strips are cooked, deglaze the pan with your dry Marsala. Continue by adding the thyme, mustard and chicken stock powder and gently stir to combine and release the brownings from the pan. Reduce this mixture slightly and then add the vegetables and steak back to the pan to warm through.
Remove from heat and stir through the sour cream. Serve on top of warm fluffy white rice, or with crusty bread. If you have any fresh parsley or similar green herbs, sprinkle some on top to finish off the dish.
(Note - the nutritional information provided assumes serving with 1/4 cup raw weight rice per person, cooked.)
Notes
Recipe Notes
Pork strips would be my first choice and are also a fairly traditional option. However, chicken would also be delicious in this sauce.
1 tin of brown lentils, drained would substitute nicely for the beef strips.
Additionally, plant based mince or meat-replacement strips can be substituted in equal quantities.
You can replace the Sour Cream with 1/4 cup cashew cream.
Cashew cream can be made at home easily by soaking 1/2 cup raw unsalted cashews overnight in about 1 cup water, draining and then blending in a food processor the drained cashews with 60ml fresh water and pinch of salt.
Additionally, the butter could be replaced with coconut oil, olive oil or nuttalex depending on your preferences.
And finally, for the primary protein source and meat replacement, seitan strips or firm tofu would work well.
Key Ingredients
