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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 minutes | 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, season with lots of black pepper and most of the parsley. | 3. Make sure the pan is not on the heat or the sauce may split. | 4. Heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1		chopped	64.0	14.944	1.76	0.16
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
garlic clove	2		crushed	-	-	-	-
mushroom	10	ounces	cut mixed	96.3883	19.2493	6.3503	1.3891
beef broth	3/4	cup	sodium low	12.6	0.07200000000000001	2.052	0.396
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
parsley	1/2	ounce	chopped	5.1029	0.8973	0.42100000000000004	0.11199999999999999
wild rice	9	ounces	cooked	910.8692	191.1039	37.5829	2.7556

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.