Mushroom Stroganoff

A delightful dish that is low fat and full of flavour. Enjoy!


2 tsp olive oil
1 onion, finely chopped
2 tsp sweet paprika
2 tsp smoked paprika
2 tsp minced garlic
500 mixed mushrooms, chopped (I used button, but feel free to experiment
1 beef-style stock cub (such as Massel) dissolved in 250 ml water, or 250 ml vegetable stock
1.5 tbsp vegetarian Worcestershire sauce
1/4 cup almond milk
2 tbsp plain flour
1/2  bunch parsley, finely chopped


  1. Heat the oil in a large non-stick frying pan and sweat the onions until soft
  2. Add the garlic and 2 paprikas, and cook until fragrant.
  3. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.
  4. Pour in the stock and Worcestershire sauce. Bring to the boil.
  5. At the same time dissolve the flour in the almond milk and add to the pot, bubble for 5 mins until the sauce thickens. Check seasoning for salt and pepper
  6. Stir through parsley
  7. Serve with rice, noodles or a low carb rice such as cauliflower rice

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