200°C · 15-30 minAllergens
Lactose
SelderijStroganoff
A classic dish and my version is vegetarian today. A generous portion of mushrooms is sautéed until golden and then simmered in a sauce of reduced brandy, tomatoes, and caraway seeds. The sour cream adds a refreshing twist to the sauce. Served with seasoned wholegrain rice and a generous helping of vegetables like celeriac and pumpkin.
Stroganoff
Mushrooms, oyster mushrooms, chestnut mushrooms, shiitake, green beans, celeriac, pumpkin, white onion, peas, spring onion, garlic, fresh parsley, smoked paprika, caraway seeds, crème fraîche, basmati rice, brown rice, black wholegrain rice, tomato purée, brandy, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, selderij.
Microwave
Heat the stroganoff with the rice and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the stroganoff with the rice and vegetables covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g