An easy vegetarian mushroom and red pepper stroganoff with chestnut mushrooms and red peppers cooked in garlic, brandy and paprika served with white rice and sprinkled with parsley.
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
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. Add the brandy cook till the alcohol has evaporated then add the paprika. Add the sour cream, lemon and parsley allow the sauce to thicken.
Stroganoff is quick to cook, and the ingredients do not lend themselves well to freezing or reheating, so we recommend you cook stroganoff with fresh ingredients
There a few different variations of stroganoff with the addition of different seasoning and rubs for the beef version. There are a variety of different vegetables added to stroganoff, both meat and vegetarian versions, the most common vegetables added are mushrooms and onions. What all stroganoffs have in common are the sour cream sauce
The base for stroganoff 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
Stroganoff pairs well with rice, pasta or potatoes.