Stroganoff sauce

Stroganoff sauce

A handful of clever substitutions can make this traditional creamy casserole minimal in body fat and calories

Nutrition and extra info

Nutrition: per serving

Ingredients

Most likely the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

Onions are endlessly versatile and an essential ingredient in numerous recipes. Native to Asia…

A spice that is central to Hungarian cuisine, paprika is made by drying a certain kind of…

The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

A single of the most ubiquitous herbs in British cookery, parsley is also common in European and…

  • 250g pouch cooked wild rice
  • Heat 2 tsp olive oil in a huge non-stick frying pan and soften 1 finely chopped onion for about 5 mins.

    Add 1 tbsp paprika and 2 crushed garlic cloves, then cook for one min more. Include 300g mixed mushrooms and cook on a high heat, stirring usually, for about five mins.

    Pour in 150ml minimal-sodium beef or vegetable stock and one tbsp Worcestershire sauce or vegetarian alternative.

    Carry to the boil, bubble for five mins right up until the sauce thickens, then flip off the heat and stir via three tbsp half-body fat soured cream and most of the modest bunch of approximately chopped parsley. Make sure the pan is not on the heat or the sauce may possibly split.

    Heat 250g pouch cooked wild rice following pack instructions, then stir by means of the remaining chopped parsley and serve with the stroganoff.

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