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.
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