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Nutrition: per serving

  • kcal329
    low
  • fat9g
    low
  • saturates1g
  • carbs50g
  • sugars8g
    low
  • fibre4g
  • protein11g
  • salt0.7g
    low

Method

  • step 1

    Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.

  • step 2

    Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

  • step 3

    Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

  • step 4

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

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Recipe from Good Food magazine, February 2012

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Comments, questions and tips (219)

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Overall rating

A star rating of 4.4 out of 5.455 ratings

Smartoldlady

Loved this, used a mix of mushrooms and smoked paprika cos I didn’t have any sweet. Delicious.

Barnvelder49 avatar

Barnvelder49

Delicious and easy to cook. Slightly bland so I zapped up the paprika and Worcestershire sauce also some seasoning.

Margaret Macrae

Absolutely love this recipe. Made it loads of times with different variations ie dried or fresh parsley and extra onions.

kirroyalle

Tasty. Quick and easy to make. Just lacking a little something. Would add some peas beans or asparagus tips another time.

Beccas2908

Tasty quick meal

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