This week at Sunday Supper is taking a look back at some very retro recipes. Some of us have decided to share the dish as we remember it while the rest of us have decided to give the dish a little make-over. I had to really stop and think about this one, wondering what I would consider a retro recipe? The first one that came to mind was a tuna noodle casserole but I had already done that before. I really wanted it to be a dish that I could remember eating as a kid, but one that I hadn’t already made before. My mom didn’t have too many recipes that she made when I was growing up, tending to alternate between only a few ones she was comfortable making. And I thought at first that I had shared them all. But then it hit me, stroganoff!
I am not sure how I forgot about this one because it was such a classic dish that she made. While her recipe was a basic one it had the depth of a much more complicated dish. She always served it classically over egg noodles. Even though I do love my mom’s recipe I decided to go a different route. Since we are going meat-free this month and since we love mushrooms I thought why not make a mushroom stroganoff.
And let me just say not only was this a fantastic choice but this meal is so simple to put together that it is going to a staple simple week day. I am excited to share this make over of a retro dish and don’t forget to check out the list of fabulous recipes from the rest of the Sunday Supper team.
Mushroom Stroganoff
1 onion , finely chopped
1 Tbsp paprika
2 garlic cloves , crushed
300g (10oz) mushrooms , chopped
150ml (2/3 c.) low-sodium vegetable stock
1 Tbsp Worcestershire sauce , or vegetarian alternative
3 Tbsp half-fat soured cream
small bunch parsley , roughly chopped
250g (1 c.) cooked rice
recipe adapted from BBC GoodFood
Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the garlic and paprika, then cook for an additional minute. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.
Pour in the stock and Worcestershire sauce. Bring to the boil allowing it to bubble for 5 mins until the sauce thickens.
Turn off the heat and stir in the soured cream and most of the parsley.
Serve mushroom stroganoff over cooked rice with the rest of the parsley.
This makes 2 perfectly portioned meals, so keep this in mind if you are like me and have a mushroom loving toddler. I foolishly thought I could serve her some leftover pasta and she would be happy with that. The second she saw my husband’s bowl she picked up her plate handed it to him and then reached out for his bowl. Being the awesome daddy he is he offered her the rest of his bowl which was about like half and he ate her leftovers. I learned my lesson and the next time I made this I increased the amount by half so we had enough for her. This is definitely toddler approved, I mean look at that cute face.
Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trials in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Inspired by Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Spaghetti with Currywurst Sauce by Masala Herb
- Tator Tot Casserole by NeighborFood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts
- 2 tsp olive oil
- 1 onion , finely chopped
- 1 Tbsp paprika
- 2 garlic cloves , crushed
- 300g (10oz) mushrooms , chopped
- 150ml (2/3 c.) low-sodium vegetable stock
- 1 Tbsp Worcestershire sauce , or vegetarian alternative
- 3 Tbsp half-fat soured cream
- small bunch parsley , roughly chopped
- 250g (1 c.) cooked rice
- Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.
- Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens.
- Turn off the heat and stir in the soured cream and most of the parsley
- Serve mushroom stroganoff over cooked rice with the rest of the parsley
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My husband has declared that he is going vegetarian. Who knows for how long…But I am ever so grateful to now have a meatless version of one of his childhood comfort foods. Thank you, Laura!
Ha it was my husband who suggested we do this meat-free challenge. We still have 2 weeks left and he is already talking about how surely we can eat meat every once and a while. But even when we do go back to meat this is a keeper for us. It is so good you don’t miss the meat version.
Your daughter is just too cute in that photo! How adorable and how great that she loves mushrooms so much. Great vegetarian option for a classic dish.
This looks unbelieveably good!! Its on my must try list now. Thanks for sharing!
I’ve been waiting for this recipe since I saw your teaser. Mmmmm…I can’t wait to try it!
My husband absolutely adores anything involving mushrooms, and I love the classic flavor of this dish! Have to put it on my “to-make” list!
Your mushroom stroganoff looks amazing! I need to add Worcestershire to my next batch…great idea! And your daughter is a doll!
This looks great and look your child gobbling it down!!!
Yum!! This looks so warm and homey
Perfect dish for this event!
I’ve eaten a lot of beef stroganoff but never mushroom stroganoff. It sounds and looks good!
I adore mushrooms. This dish looks perfect.
Looks like a really great recipe! I love mushrooms!
This is awesome – I am going to keep this in mind for a challenge we’re doing in March – looks delicious!
This looks delicious and apparently kid friendly too.
A great vegetarian recipe! Your kid is just adorable, and a mushroom lover apparently!
Stroganoff is such a classic dish! Love me some mushrooms.
What a great way to turn a retro recipe into a meatless one.
Ack – Laura, I can’t handle this post! Your amazing recipe is making my stomach growl – I love mushrooms and think it’s awesome that you made this stroganoff meat free. And how freaking cute is your lil girl?! She’s absolutely adorable and what a good lil eater. My nephews ran screaming every time we put vegetables in front of them.
Awww what a cute baby. I love stroganoff and yes to mushroom. This is definitely a winning recipe in my kitchen. The combination will make me scream for more. Yum!
This sounds fantastic!!! I cannot blame your daughter for wanting more of this delicious dish!!!
We love stroganoff in our house, but I never thought to have it without meat! I’m a huge fan of mushrooms, so your recipe is perfect in my mind! I’m thinkinging I could easily do this with some meat for the guys (such as my son who doesn’t like mushrooms) and then make another batch that is mushroom-loaded…yum yum!
I’m impressed mostly with your ability to get a toddler to eat mushrooms.
Ha, well we have our down days as well. Being a typical toddler some days her favourite foods become the enemy. Right now it is anything green. You win some you lose some.
very similiar recipe to the steak diane but with no alcohol. I could eat mushrooms just by itself so this is perfect for me! nom nom nom. Sounds so delicous!
A great meatless recipe! No wonder your baby enjoy it so much, as I can imagine how tasty it is:)
I can’t remember the last time I’ve had stroganoff! I like the idea of mushrooms, not because it’s meat free but because I love mushrooms and I don’t always remember/plan ahead to thaw the beef. I’ll have to keep this in mind when I get home from work and looking for something to throw together.
I have been waiting for this recipe!
This is definitely going on my weekday menu! That last photo did it for me! My two little mushroom lovers will love this!
What a great looking meal. I think it’s awesome that your little one is eager and willing to gobble it down too!
We have our up and down days with her wanting to eat certain things but for some reason mushrooms is something she will always eat.