LIGHT QUORN™ STROGANOFF
serves 4
|
2 tbsp
vegetable oil |
|
1 large onion,
finely chopped |
|
250g/8oz
assorted mushrooms, thickly sliced |
|
2 tsp fresh
thyme |
|
175g pack
Quorn™ pieces |
|
300ml (or half
pint) vegetable stock |
|
2 tsp ground
paprika |
|
1 - 2 tbsp
wholegrain or Dijon mustard |
|
3 tsp cornflour
|
|
4 tbsp Greek
yoghurt |
|
Heat the oil
and fry the onion until wilted. Add mushrooms, thyme and Quorn™ pieces and
gently fry for 3-4 minutes until softened. |
|
Pour in the
stock, paprika and mustard. Bring to boil and simmer 20 minutes. |
|
Blend the
cornflour to a paste with a little water and stir into the Quorn™ mix.
Continue stirring until sauce thickens. Season to taste. |
|
Remove pan from
heat and stir in Greek yogurt. Serve with rice and green beans |
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