Low Protein Butternut Pumpkin Stroganoff

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.

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Butternut Pumpkin Stroganoff

Servings : 2
Course : Main Course

Ingredients

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 red capsicum, chopped
  • 150 g butternut pumpkin, chopped
  • 150 g mushrooms, sliced
  • 350 ml vegetable stock
  • 2 tbsp tomato paste
  • 350 ml Sno-Pro or Milupa-lp-Drink
  • 4 tbsp Loprofin Baking Mix
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, chopped
  • Loprofin Rice , cooked, to serve

Method

  • Melt the butter in a large frying pan over a medium heat.
  • Add the onion, garlic, capsicum and pumpkin, stirring until the vegetables have softened.
  • Turn the heat up to medium-high and add the mushrooms. Cook until they are softened and browned.
  • Transfer the vegetables to a bowl and set aside.
  • In the same pan, add the vegetable stock and stir. Bring the stock to the boil and cook until it has reduced by one-third.
  • Reduce the heat to low and return the vegetables to the pan.
  • In a small bowl, mix together the tomato paste, Sno-Pro and Loprofin Baking Mix.
  • Remove the pan from the heat, add the paste to the pan and stir through.
  • Return the pan to the heat and continue to cook over a low heat, until the sauce thickens.
  • Season to taste with salt and pepper.
  • Serve over Loprofin Rice and garnish with chopped parsley.

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.

Share your low protein recipe with others

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