An easy homemade vegetarian red pepper and mushroom stroganoff made with chestnut mushrooms and red peppers cooked in garlic, brandy and paprika and served with white rice and a sprinkle of parsley.
Lightly fry the onions and garlic till soft, add the sliced red peppers and then the sliced mushrooms cook till the vegetables are soft and the mushrooms lightly coloured and caramelised. Add the brandy and cook till the alcohol has evaporated then add the paprika. Add the sour cream, lemon and parsley allow the sauce to thicken. Serve on a bed of white rice
Mushrooms and red peppers are a great combination, we have added peppers to our recipe as this adds a freshness to the dish that cuts through the creamy sauce. The main seasoning for this dish is paprika, a pepper based spice, so is complimented ideally by the red peppers added to the dish.
This dish is perfect as an autumn or winter dish due the richness of the sauce, it is an extremely quick to cook making it the ideal dinner for those busy nights. Mushrooms are low cost and have a delicious meaty taste so are perfect replacement for meat, to maximise the taste make sure that you caramelise them sufficiently, if you are cooking for a number of people cook them in batches to get the best flavour. We serve our stroganoff with white rice, pasta or potatoes. particularly mash potato. If your not a fan of red peppers you can miss these out and just cook the dish with mushrooms. If you dont have any mushrooms or you fancy a change try making the dish using a mixture of mediterranean vegetables such as aubergines, courgettes, peppers and onions, any combination of these vegetables will make a delicious stroganoff.
Stroganoff originated in Russia and was believed to be created for the influential Stroganov family. The original version was beef only and had no additional vegetables or alcohol. The dish is traditionally a beef dish with a sour cream and paprika sauce , for those of you reducing your meat intake our mushroom and red pepper stroganoff is a delicious vegetarian alternative. The base of the sauce is sour cream, most modern-day recipes include some form of alcohol usually brandy or white wine. The sauce is flavoured with paprika and parsley. In some countries in Latin America and Europe the sauce has a tomato and double cream base
This dish is quick to cook, and the ingredients do not lend themselves well to freezing or reheating, so we recommend you cook this recipe with fresh ingredients