- Mushroom Stroganoff With Greens.jpg (24.79 KiB) Viewed 523 times
Preparation Time: 15 minutes
Cooking time: 25 minutes
Serves: 2
Total number of calores: 316
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 onion, peeled and diced
- 2 tsp ground paprika
- 2 garlic cloves, peeled and diced
- 350g (12oz) buttom mushrooms, sliced
- 150ml (5fl oz) vegetable stock
- 3 tsp Worcestershire sauce
- 150g (5oz) broad beans
- ¼ cauliflower, approximately 150g (5¼oz), cut into florets
- 45g (1½oz) plain full-fat Greek yogurt
- 50g (2oz) alfalfa sprouts
Method
1. Heat the oil in a frying pan and saute the onion for 3 - 4 minutes. Stir in the paprika and garlic and cook for a further minute.
2. Add the mushrooms and continue to cook, stirring frequently, for 4 - 5 minutes.
3. Pour in the stock and Worcestershire sauce, bring to the boil and simmer for 4 - 5 minutes.
4. Steam the broad beans, cauliflower and broccoli for 5 - 6 minutes, until tender.
5. Take the mushrooms off the heat and stir in the yogurt. Season to taste.
6. Serve the stroganoff with the steamed vegetables and alfalfa sprouts between two.
Please note: The picture was the closest I could find representative of the majority of ingredients, however you will note that the meal shown includes broccoli in lieu of broad beans listed under ingredients.
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