Pepper Mushroom Stroganoff with Cous Cous

Show off at dinner with your Stroganoff…

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The key to a successful marriage along with love, respect and trust is good food. After all a way to a man’s heart is through his stomach – gentleman this holds true for your women too!

I love surprising my husband with new and innovative culinary experiments, especially midweek because there is nothing like coming home to a warm, hearty meal.

Stroganoff originated in Russia around the mid 19th century (there’s a bit of food trivia for you). Today it is a popular dish world over and has many variations.  My version is vegetarian given the meaty flavour of mushrooms, this stroganoff will satisfy the carnivores too. Quick and easy to make yet so full of flavour, one would think you spent hours cooking it.

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Ingredients:   8     Cooking time: 15 minutes

Serves: 2

  • 200 gms of sliced mushroom
  • Two portobello mushrooms 
  • One medium brown onion sliced
  • Two pods of garlic finely chopped
  • One tablespoon cracked black pepper
  • One tablespoon smoked paprika
  • One teaspoon chilli flakes
  • Five tablespoon light sour cream
  • Three tablespoons extra virgin olive oil
  • Salt to taste

In a pan add olive oil followed by sliced onion. Once the onion is soft and translucent add garlic and cook the onion mix on medium heat for four to five minutes.

Now add the sliced mushrooms and chopped portobello mushrooms. The portobello mushrooms give this dish its rich flavour. Flavour the dish with all the spices, add pepper, chilli, paprika. Cover the pan and let the mushrooms cook on a medium heat for five to seven minutes.

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Once the mushrooms are slightly soft add the sour cream and mix up all the ingredients. Let the stroganoff cook for another five minutes on medium heat.

Serve hot with steamed rice or pasta. I served this lip smackingly delicious dish with couscous and a side of steamed veggies.

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