Stroganoff Sauce

Making Stroganoff Sauce Ahead

Keeps 2 days refrigerated. Reheat gently and never boil.

Stroganoff Sauce: The Method

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1. Heat a wide dry pan over a high heat and add the mushrooms with no fat.

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2. Cook 6 minutes without stirring much, until they have given up their water and it has boiled away.

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3. Add the butter and oil and fry the mushrooms 3 minutes more, until browned. Lift out.

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4. Add the onions and cook 8 minutes, until soft and golden.

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5. Stir in the garlic, paprika and mustard and cook 1 minute.

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6. Pour in the wine and reduce by half.

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7. Add the stock and simmer 8 minutes, until reduced by a third.

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8. Return the mushrooms with the salt and pepper.

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9. Take the pan off the heat. Stir 2 ladlefuls of the hot sauce into the soured cream, then pour that back into the pan.

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10. Stir in the dill and lemon juice and serve without reheating.

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Tips for Success

• Dry pan first so the mushrooms brown rather than stew.
• Temper the soured cream and never boil it after.
• Lemon at the end lifts the whole thing.

Good Alongside

Buttered noodles · Rice · Boiled new potatoes

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.