Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff

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Looking for vegetarian recipes? Here’s a rich, creamy and delicious creamy mushroom supper that your family is sure to love.

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time20 minutes


  • 15 ml Oil
  • 4 Spring onions, chopped
  • 1 Clove garlic, crushed
  • 500 g Assorted mushrooms, sliced thickly
  • 100 ml Red wine
  • ½ tsp Paprika
  • 1 sachet KNORR Beef Stroganoff Dry Cook-in-Sauce
  • 1 Pinch Robertsons Salt and Pepper to taste
  • 4 cups Cooked brown rice to serve
  • 150 ml Sour cream
  • 1 cup Finely chopped parsley


  • In a large frying pan heat the oil.
  • Add spring onions and garlic, sautè over medium heat until the onions are soft.
  • Add the mushrooms and cook just until they start to soften.
  • Pour in the red wine and simmer.
  • Add KNORR Beef Stroganoff Dry Cook-in-Sauce sachet contents, milk and water as per packet instructions, and bring to the boil.
  • Reduce heat and simmer for 10 minutes until the sauce begins to thicken.
  • Season to taste.
  • Spoon 1 cup brown rice into each serving bowl.
  • Spoon mushroom stroganoff over and top with a blob of sour cream and sprinkle with parsley.