Quorn Swedish Style Meatball Stroganoff
A lovely winter warmer or quick midweek recipe served with rice or mashed potato.
Serves 4
40 mins
A Little Effort
887 kJ
(Per serving)
11.3
g protein
(Per serving)
Made with Quorn Swedish Style Meatballs
Source of Fibre
Source of Protein
Ingredients
- 300g Quorn Swedish Style Meatballs
- 2 tbsp vegetable oil
- 1 large red onion, diced
- 2 garlic cloves, crushed
- 225g brown cap or chestnut mushrooms roughly chopped
- 2 tsp paprika
- 1 tbsp white wine (optional)
- 300ml veg stock
- 100g half fat crème fraiche
- Chopped parsley and sprinkle of paprika to garnish
Method
- Heat the oil in a non-stick frying pan and fry the onion and garlic over a medium heat for 5 minutes.
- Add the Quorn Swedish Style Meatballs, mushrooms and paprika and cook for a further 5 minutes.
- Add the white wine, stock and continue simmering gently for 5 minutes until the liquid is reduced by half.
- Stir in the crème fraiche, season to taste and simmer for 3 minutes and add salt and pepper to taste.
- Garnish with chopped parsley and a sprinkle of paprika.
This recipe can also be made using 300g Quorn Pieces if desired, in place of the Quorn Swedish Style Meatballs.
Recipe Inspiration
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5 out of 5 stars
Lise kvist
5 out of 5 stars
One of the best recipe bases for really top end food. I can't anything that ever walked or flew after major gut surgery. All of these recipes I can eat, but not the cranm Fraiche
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