Quorn Stroganoff with courgettes and clotted cream (recipe)

Quorn-Stroganoff-and-rice

Wow, that’s good – me

Recently, Rodda sent me an amazingly luxurious recipe for Beef Stroganoff, which uses their famous Clotted Cream to create a rich sauce.

As I’m vegetarian and Mark has an allergy to mushrooms, I decided to make a few tweaks to the recipe and try it for myself.

This Quorn Stroganoff with courgettes and clotted cream is a beautiful dish with a gently spicy, flavourful and intensely cream sauce.

It takes about 30 minutes to prepare and serves 4. Here’s what to do.

Ingredients

  • 150g courgette, peeled and cubed
  • 500g Quorn pieces
  • 100ml vegetable oil
  • 100g unsalted butter
  • 1 medium onion, chopped
  • 1 garlic clove, grated
  • 2 tbsp sweet paprika
  • 50ml brandy (you could use white wine or madeira)
  • 100ml vegetable stock
  • 1 bunch of chives, finely chopped
  • 50g gherkins, cut into batons
  • 200g Rodda’s Cornish clotted cream

stroganoff-from-above

Method

  1. Heat a large frying pan and add the vegetable oil, when hot add the beef in batches, turning until browned on all sides but still rare in the centre.
  2. Remove the meat to a bowl, then add the courgette to the pan along with 30g of the butter. Cook until softened, then add the courgettes to the Quorn in the bowl.
  3. Turn the heat to medium and add the remaining butter followed by the onion and garlic. Sweat this mix down until fully softened but without any colour. This should take around 5 minutes.
  4. Add the paprika and cook for a further minute before turning up the heat and adding the brandy. Be careful, this may flame and evaporate some of the alcohol.
  5. Once the flames have gone out add the stock and bring back to the boil.
  6. Add the clotted cream and stir. Put the Quorn and courgettes back into the sauce and check for seasoning.
  7. Sprinkle the chopped chives and gherkins over the top (I left them out), then serve over tagliatelle, steamed rice or mashed potato.

So that was my vegetarian version. Check out this video to see Neil Haydock, Executive Chef at Watergate Bay Hotel in Cornwall, demonstrate how to make this as a Beef Stroganoff with Rodda’s Clotted Cream.

Disclosure: we were sent a selection of Roddas products and the beef recipe to cook with. No payment was received for this post. All posts are 100% honest.

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Comments

  1. says

    That looks delicious. I really like quorn, and I like clotted cream even more. Will be back with foodie posts soon, promise! :)

  2. says

    YUM! I think my husband is hinting at me cooking more meals at home as he’s just bought me another cook book. He’s not so good with the cooking. we love quorn so this recipe would be ideal x
    Lori recently posted…RAINY DAYS AND ART PLAYMy Profile

  3. says

    That looks really tasty, I’m not vegetarian and have only tried quorn once quite a few years ago I bought quorn mince by accident, I think I will have to give this recipe a try, i love courgettes too one of my favorites.
    kristy recently posted…A few things I loveMy Profile