Mushroom stroganoff

Mushroom stroganoff

Who said one-pot comfort food can’t be low calorie? Take just 30 minutes out to cook this deliciously filling mushroom stroganoff for£2.10 per serving.


2 tsp olive oil

1 onion,

1 tbsp paprika

2 garlic cloves, crushed

300g mixed mushrooms

150ml low-sodium beef or vegetable stock

1 tbsp Worcestershire sauce

3 tbsp half-fat soured cream

small bunch parsley

250g pouch cooked wild rice


Serves: 2

Prep time: 10 mins

Cook time: 20 mins

Cost per serving: £2.10

Cals per serving: 329



1. Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.

2. Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

3. Heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff.


Try adding our tasty, low cal  simple spinach salad as a starter – delicious!