Mushroom Stroganoff For One

I love this recipe because it’s quick, easy, cheap and healthy! Stroganoff traditionally includes beef, however I omit this to lower costs (I am a student after all!).




  • 250g mushrooms, sliced
  • 1/2 red onion, chopped finely
  • 1 tbsp plain flour – mixed with a little cold water to make a roux (a thick flour paste that helps to thicken the sauce)
  • 150ml beef stock, using 2 beef oxo cubes
  • 1 tsp Dijon mustard
  • 1 tsp tomato puree
  • 1 tbsp low fat creme fraiche


  1. Cook the mushrooms in FryLight and set aside
  2. Cook the onion until softened
  3. Add the beef stock, and then add the roux stirring until it has thickened
  4. On a low heat, stir in the Dijon mustard, tomato puree and creme fraiche


5. Add the mushrooms and heat for several minutes until they are hot again

6. Serve with rice – I like to serve it with Tilda Mushroom Rice


Tips and Ideas:

  • You could also serve this with pasta, jacket potato or mash potato
  • If you don’t like mushrooms, leave these out and just use beef instead
  • Cream cheese works as a good alternative to creme fraiche if you don’t have any in the fridge
  • Serve this as a mushroom sauce with steak and chips – this recipe would make enough for 3 or 4 steak sauces

To Try Next – adapting the recipe to make a Chicken and Mushroom Stroganoff


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