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Essential Olive Oil500ml
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99p/100mlMiso and smoked paprika bring a depth of flavour to this stroganoff that is quick to get to the table, but tastes like you’ve spent hours making it!
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
In a large frying pan or wok, add the oil over a low-medium heat. Add the onion and garlic and cook until the onion is softened, but not browned, about 5-7 minutes.
Add the mushrooms, increase the heat to medium-high and stir fry for about 5 minutes, until they release most of their moisture. Add the brandy, if using, to the pan and cook off until it evaporates.
Add the paprika and miso and stir, then pour in the stock and let it simmer for 2 minutes more until reduced a little. Remove the pan from the heat and stir in the soured cream and most of the parsley.
Cook the rice according to pack instructions. Serve the stroganoff over the rice, with the reserved parsley and a pinch of smoked paprika sprinkled on top.
To make this vegan, try using a plant-based, crème fraîche alternative instead of the soured cream.
Typical values per serving when made using specific products in recipe
Energy | 1,619kJ/ 386kcals |
---|---|
Fat | 14g |
Saturated Fat | 2g |
Carbohydrates | 48g |
Sugars | 5g |
Fibre | 6g |
Protein | 8g |
Salt | 0.8g |
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