Mushroom stroganoff

SERVES 4 PREP AND COOK TIME 30 MINUTES ¼ cup (60ml) vegetable oil

1kg flat mushrooms, sliced into 5mm slices

3 cloves garlic, finely chopped

¼ cup (70g) tomato paste 2 teaspoons smoked sweet paprika ⅓ cup (50g) plain flour

1 cup (250ml) beef stock 2 tablespoons Worcestershire sauce 300ml sour cream chives, fettuccine and green beans, to serve

1 In a large, non-stick chef’s pan or lowsided saucepan, heat the oil over high heat until very hot. Place the mushrooms into the pan; cook, stirring occasionally, for about 18 minutes or until golden brown. The mushrooms will first wilt and release moisture, so keep cooking until the moisture evaporates and the mushrooms are browned.

2 Reduce heat to medium-high. Add garlic and cook for 1 minute, then stir through tomato paste and paprika. Sprinkle flour over pan; stir to combine. Gradually add the stock, Worcestershire sauce and sour cream to pan; cook, stirring, for about 2 minutes or until the mixture thickens. Taste and season with salt and pepper.

3 Sprinkle with chopped chives. Serve with fettuccine and steamed green beans, if desired. Not suitable to freeze or microwave.