| 1. |
Heat olive oil in a medium heat in a large pan (or deep fry pan). |
| 2. |
Slice onion and add to pan. Cook until it begins to brown. |
| 3. |
Add roughly chopped mushrooms and stir occasionally until they have softened and wilted. |
| 4. |
Turn heat to medium-low. Gently stir in tarragon, thyme, red wine, tomato paste, pepper and soy sauce. Simmer 3-5 minutes. |
| 5. |
Once the liquid is reduced. Stir in sour cream and do not allow to boil. Add parsley and salt. |
| 6. |
When the stroganoff is heated through, it is ready to serve. |
