Melt the butter in a large frying pan, add the onions and mushrooms and fry over a moderate heat for ten minutes.
Stir in the tomato puree, mustard and stock, then bring to the boil and simmer for 5 minutes.
Remove from the head and add the lemon juice and sour cream.
Heat through but do not allow to boil.
Serve (goes well with fluffy basmati rice).
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (94%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.7mg||9 %|
|Sodium 221.4mg||8 %|
|Potassium 47.5mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.4g|
|Protein 0.7g||1 %|
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Calories per serving: 101
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