Ingredients

2 cups vegetable stock

Butter – lots of it 🙂

White pepper –  crushed

1 small onion – sliced

1/2 capsicum – chopped

few mushrooms – chopped

6-7 french beans – chopped

1 carrot – chopped

3-4 parboiled babycorns – chopped

5-6 tbsps maida

salt to taste

juice of 1 – 1 1/2 limes

4-5 tbsps ketchup

 

Method

1. Individually saute onions, capsicum, mushrooms, carrots, french beans, babycorns in butter and crushed pepper – till cooked.

2. In a vessel, heat 3-4 tbsps of butter and add maida. stir for a few minutes till slight aroma is given out and then add the stock gently. Stir continuously till all the lumps have been dissolved. Add 3 cups of water. Give this a boil.

3. Lower the flame to medium and add all the vegetables. Add ketchup and lime juice. Add salt. Cook for another few minutes (approximately 10-15 minutes) till you get the right consistency of the stroganoff. Adjust seasoning as per taste. Serve with herb-ed butter rice.