Mushroom Stroganoff

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A few clever substitutions can make this traditional creamy casserole low in fat and calories. Recipe from good food magazine, february 2012.

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Steps

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Heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes add the garlic and paprika , then cook for 1 min more.

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Add mushrooms and cook on a high heat , stirring often , for about 5 minutes.

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Pour in the stock and worcestershire sauce.

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Bring to the boil , bubble for 5 mins until the sauce thickens , then turn off the heat and stir through the soured cream , season with lots of black pepper and most of the parsley.

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Make sure the pan is not on the heat or the sauce may split.

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Heat rice following pack instructions , then stir through the remaining parsley and serve with the stroganoff.

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Ingredients

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olive oil, onion, paprika, garlic cloves, mixed mushrooms, low sodium beef broth, worcestershire sauce, sour cream, parsley, cooked wild rice