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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes'
Preparation time: 10 minutes
Cooking time: 25 minutes
1 tablespoon rapeseed oil
1 large onion, thinly sliced
4 celery sticks, thinly sliced
2 garlic cloves, crushed
600g (1 lb 3 oz) mixed mushrooms, roughly chopped
2 teaspoons smoked paprika
250ml (8 fl oz) low-sodium vegetable stock
150ml (1/4 pint) soured cream
Freshly ground black pepper
Boiled rice, to serve
1. Heat the oil in a nonstick frying pan, add the onion, celery and garlic and cook for five minutes. Add the mushrooms and paprika and cook for another five minutes. Pour in the stock and cook for a further 10 minutes or until the liquid is reduced by half.
2. Stir in the soured cream and black pepper to taste and cook over a medium heat for five minutes. Serve at once with boiled rice.
Not only is this stroganoff a tasty vegetarian dish, its main ingredient, mushrooms, are a good source of potassium, which has a beneficial effect on blood pressure.