Recipe

Solo: Creamy Stroganoff

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A creamy bacon & mushroom sauce, infused with smoked paprika & thyme, served with courgettes.

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serves 1

¼
¼ clove
½ tsp
¼ tsp
3g
75g
100g
1 tbsp
2

ingredients

red onion – peel & chop finely
garlic – peel, grate finely & chop
smoked paprika
chilli flakes (optional)
fresh thyme – chop leaves finely
bacon bits
button mushrooms – slice thinly
sour cream
courgettes – slice into ribbons with a potato peeler
olive oil (from your pantry)
salt & pepper (from your pantry)
Water (from your pantry)

Ingredients to serve 1

¼ x red onion – peel & chop finely
¼ clove x garlic – peel, grate finely & chop
½ tsp x smoked paprika
¼ tsp x chilli flakes (optional)
3g x fresh thyme – chop leaves finely
75g x bacon bits
100g x button mushrooms – slice thinly
1 tbsp x sour cream
2 x courgettes – slice into ribbons with a potato peeler
olive oil (from your pantry)
salt & pepper (from your pantry)
Water (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Stroganoff mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes before adding the garlic, smoked paprika, chilli flakes (if you like a bit of spice) and thyme. Sauté for 1 minute, then add the bacon and cook for 4-5 minutes until golden. Add the mushrooms and cook for another 4-5 minutes, then pour in the sour cream and water (2 tbsp for 1) and let it simmer for 2-3 minutes until the sauce thickens.

Step 3

Courgettes: In a sperate pan on medium-high heat, add the courgettes with a splash of water OR olive oil and sauté for 1-2 minutes until softened, but with a slight bite.