Mushroom Stroganoff
2 tsps olive oil
1 onion, chopped
1 tbsp paprika
2 garlic cloves, chopped
300g mushrooms, chopped
150ml vegetable (or beef) stock
1 large tsp of marmite (or 1tbsp Lea & Perrins)
3 heaped tbsps
low fat creme fraiche (or soured cream)
small bunch parsley, chopped
Serves 2
1. Heat the oil in a frying pan or skillet and cook the onion gently for about 5 mins.
2. Add the garlic and paprika and cook for a minute more.
3. Turn up the heat, add the mushrooms and cook stirring frequently for about 5 mins.
4. Add the stock and either the marmite or Lea & Perrins. Bring to the boil and bubble away for about 5 mins until the sauce thickens and almost disappears.
5. Take the pan off the heat and add the parsley and creme fraiche (keeping a little of the parsley for a garnish).
6. Warm the creme fraiche through and serve the stroganoff garnished with the remaining parsley and perfect rice.
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