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- Melt the butter in a large casserole dish over a medium-low heat and cook the onion and mushroom for 6-8 minutes until slightly softened. Add the garlic and cook for one minute longer.
- Add the stock, tomato purée, Worcestershire sauce and paprika. Stir everything together and cover with a lid. Cook over a low heat for 30-35 minutes, removing the lid for the final 5-10 minutes to reduce the sauce to your preferred level of thickness.
- Stir in the sour cream and chopped parsley. Serve with your choice of rice, mash or pasta
Note: Vegetable stock can be used as an alternative to chicken stock, if you wish.
Per Serving 309kcals, 12.5g fat (6.1g saturated), 10.6g carbs, 3.7g sugars, 38.6g protein, 3.9g fibre, 0.211g sodium
Using a slow cooker? This stroganoff is best cooked on High for four hours