Crafts and Life

• 50g butter
• 1 large onion, peeled and chopped
• 200g chestnut mushrooms, sliced
• 50g plain flour
• 1 tsp paprika
• 400ml milk
• 400ml vegetable stock
• 500g Quorn steak strips or 30 Balls (480g)
• 5ml English mustard
• 2 tbsp crème fraiche
• 1 tsp chopped parsley

1. Heat the butter in a saucepan add the onions and mushrooms, cover and fry over a gentle heat for 5 minutes until softened.
2. Stir in the flour and paprika and cook for 1 minute.
3. Remove from the heat and blend in the milk and vegetable stock.
4. Return to the heat and bring to the boil stirring until thickened.
5. Reduce the heat, add the Quorn steak strips and blend in the
   mustard, cook gently for a further 10 minutes until the Quorn is piping
   hot. Stir in the crème fraiche.
6. Stir in the parsley and serve with boiled rice.

Stated serving – serves 10 (personally we think it serves 4!) from Quorn Food Service