Another classic recipe for a comforting and satisfying meal that is perfect for any occasion and never old. Our Mush Stroganoff recipe will produce succulent strips of beef simmered in a velvety mushroom and onion sauce, infused with rich flavours of garlic.

This dish has protein-rich beef, nutrient-packed Oyster mushrooms, and uses non-dairy products for the sauce. When Mush Stroganoff is served with sauteed vegetables, it will be a good option for a balanced diet.

Mushroom Stroganoff

Serves 4.

Ingredients:

1kg/2.2lbs baby Oyster mushrooms

2 large Rump steaks (1cm/0.5in thick)

1 onion, diced

3 cloves garlic, minced

2 tbsp rice flour

1 cup barista vegan milk

2 tbsp oil

Optional: 5 pieces of dry porcini or 1 tsp truffle paste

*  a deep pan with lid

Method:

1. Slice the rump steaks into the strips, about 1cm/0.5in thick, and season. Heat the pan with little oil and cook the meat on high heat mixing until all meat is heated through and change in colour. Cover the lid and leave on low heat to cook for 30 minutes.
2. In the meantime, peel and dice the onion. Crush or mince garlic. Add onions and garlic to the meat, mix and cover the pan and cook for 50 minutes.
3. If using dry Porcini grate them over the meat, also if using truffle paste ad it here. Cut the Oyster mushrooms lengthwise in halves or quarters and add all to the meat, mix and cook for 15 minutes on very low heat.
4. Stir the rice flour into the meat, increase the heat  and add milk. Quickly mix well to avoid lumps, cover and cook for 10 minutes. 
5. Once signs of first bubbles are noticed mix again and switch off the stove. Serve with sauteed vegetables.

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