Mushroom and mince stroganoff

I like finding new ways to use mincemeat! This is a bit of a cheats way of making a stroganoff but there were certainly no complaints from the diners! 

Meals like this can be messy for babies but still absolutely great to offer them! They’ll tend to grab a fistful and suck a bit out the middle of their fist before opening their hand and dropping the lot- but it’s all a learning experience for them and they love it!!

Oh and don’t worry about using brandy- the alcohol gets cooked off!


1 large or 2 small onions

3 cloves of garlic

3 tablespoons of rapeseed oil

300g mushrooms (I like to use half regular mushrooms and half chestnut mushrooms)

500g beef mince

2 tablespoons of brandy

150 ml Beef stock

150 ml Sour cream

2-3 tablespoons of fresh parsley

Dice the onions and finely chop the garlic

In a large pan heat 2 tablespoons of oil 

Add the onions and cook on a medium heat for around 7-8minutes

Meanwhile peel and slice the mushrooms

Add the garlic to the pan and cook for a minute

Add the mushrooms and cook for another 5mins

Put the mushroom mixture onto a plate or bowl for now

Heat another tablespoon of oil in the pan and add the mince. Cook on a medium high heat until it’s cooked through (working it as you go). Drain off as much oil as you can.

Drain off any excess moisture from the mushroom mixture and add them back to the pan.

Add the brandy and cook through for 5mins to allow the alcohol to evaporate.

Add the stock, bring to the boil then let it simmer gently for 15mins.

Finally add the sour cream

And the parsley and cook for one more minute before serving.

Enjoy with rice!

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