This one’s a touch on the pricey side for our poor student budget but, what with it being all wintery outside and all, it’s a great comfort food.
And it’s really versatile, so great for those weeks when I don’t have time to cook every night but don’t want exactly the same thing.
As always, measurements are approximate.
2 Onions, medium to large, diced
4 cloves garlic (2 TBLsp pre-crushed)
3TBLsp Fresh Herbs to your personal tastes (I usually use woolly & pizza thyme, rosemary, oregano and coriander) OR 2TBLsp dried Mixed Herbs
500gm Button Mushrooms
2 Carrots, large
1/2 Bottle Red Wine
1kg Sour Cream (Or 500g Sour cream & 500mL Fresh cream)
Sweet Chilli Sauce (I use Trident w/ Ginger)
Paprika Continue reading