It's hearty, savoury, and delicious comfort food.
- 45 ml sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 10 ml paprika
- 500 g mixed mushrooms such as button, portabellini or brown mushrooms
- 250 ml beef or vegetable stock
- 45 ml chopped parsley
- 45 ml sour cream
- 200 g brown rice with sundried tomatoes
Heat the oil in a large non-stick frying pan, sauté onion and garlic for a minute.
Add paprika and cook for another minute.
Add mushrooms, cook on a high heat for about 5 minutes, while stirring often.
Add stock and parsley, bring to a boil and cook for 5 minutes or until sauce thickens.
Turn off heat and stir through the sour cream.
Make sure the pan is not on the heat, or the sauce may split.
Cook brown rice according to instructions on package and serve with the stroganoff.
You can also use plain brown rice or any of the interesting combinations such as brown and wild rice.