So, here goes.
You will need;
A splash of olive oil
1 onion, finely chopped
1 tbsp paprika (I prefer smoked paprika)
A carton of mushrooms, chopped (no less than 300g)
2 garlic cloves, crushed
100ml of stock (vegetable or beef if you prefer)
1 tbsp Worcestershire sauce (I use Biona Organic or alternatively try to make your own (http://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce)
3 tbsp cream (I use aplro soya light)
small bunch parsley, roughly chopped or a good heaped teaspoon of dry parsley
Rice to serve (these days I use a pouch of ‘boil in the bag’ rice as I am the queen of soggy rice, it’s easier for me)
Pour a little oil in a wok or large non-stick frying pan, added the onion and soften it for about 5 minutes. Add the garlic and paprika, give it a good stir and continue to fry for another minute or so. Add the mushrooms and turn up the heat, but keep stirring for about 5 minutes or longer if you have a lot of mushrooms – don’t let them stick.
Splash in the Worcestershire sauce and pour in the stock, allowing the mix to boil away for another 5minutes until it has thickened. Turn off the heat and get your rice on the go (boil in the bag takes around 5minutes, once cooked plate the rice) this should have allowed your stroganoff to cool sufficiently for you to then stir in the cream and parsley, spoon onto your bed of rice and serve with some cracked black pepper.