This is made possible by BBC Foods!
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced
- ½ tsp English mustard
- 1 tsp paprika
- 250ml/9fl oz vegetable stock, made from a stock cube
- 200g/7oz rice
- 200ml/7fl oz soured cream
- 1 lemon, cut into six wedges
- salt and freshly ground black pepper
Method
-
Heat a frying pan or wide saucepan over a medium heat and add the oil.
-
Once hot, add the onion along with a pinch of salt and cook the onion gently for 7 minutes.
-
Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms.
-
Continue to cook gently for a 6 minutes.
-
Add the mustard and paprika and mix well so that everything is coated.
-
Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.
-
Cook the rice according to the packet instructions in a separate saucepan until tender.
-
Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together.
-
Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side.
Banner and Image Credit: BBC