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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove stem and root ends from onion; cut in half lengthwise and thinly slice onion lengthwise so that it falls into slivers. | 2. Add butter in a deep, wide frying pan over medium heat. Add onion and garlic, and cook, stirring often, until onion begins to soften. Mix in paprika and nutmeg and cook, stirring, until onion is soft but not browned. Stir in mushrooms and cook, stirring occasionally, until liquid evaporates and mushrooms are lightly browned (10 to 15 minutes). | 3. Add stock and bring to a boil over high heat. Reduce heat to medium and continue boiling gently until liquid is reduced by about a third (5 to 8 more minutes). Mix in spinach and stir just until wilted. Blend in sour cream, Worcestershire, and hot pepper seasoning. Season to taste with salt. Cook, stirring, just until heated through - do not boil. Serve over brown rice or pasta of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1			60.0	14.01	1.65	0.15
butter	4	tablespoons		342.0	15.714	10.686	28.8
garlic clove	3		minced	-	-	-	-
paprika	1 1/2	1/2		9.729	1.8627	0.4878	0.4447
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
mushroom	1		sliced	-	-	-	-
root vegetable stock	1	cup		-	-	-	-
spinach	8	cups	shredded	-	-	-	-
cream	1 1/2	1/2	sour	683.1	15.9735	8.418	66.7575
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
pepper sauce	1/2	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
brown rice	4 -5	cups	cooked	0.0	0.0	0.0	0.0

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