creamy mushroom straganoff

Creamy Mushroom Stroganoff

Recipe cooking time
4 People
  1. Melt the butter in a large casserole dish over a medium-low heat and cook the onion and mushroom for 6-8 minutes until slightly softened. Add the garlic and cook for one minute longer.
  2. Add the stock, tomato purée, Worcestershire sauce and paprika. Stir everything together and cover with a lid. Cook over a low heat for 30-35 minutes, removing the lid for the final 5-10 minutes to reduce the sauce to your preferred level of thickness.
  3. Stir in the sour cream and chopped parsley. Serve with your choice of rice, mash or pasta.


  • Large knob of butter
  • 1 onion, diced
  • 600g chestnut mushrooms, sliced
  • 4 garlic cloves, crushed
  • 500ml chicken or vegetable stock
  • 1 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 4 tsp paprika
  • 6 tbsp Avonmore Sour Cream


To serve:

  • Handful of fresh parsley, chopped
  • Rice, mash or pasta