Beef Stroganoff with Rice

Ingredients

• 150 g Sunwhite Medium Grain Rice
• 550 ml Water, boiling
• Sea Salt, to taste
• 1 Onion
• 400 g Chestnut Mushrooms
• 1 Beef Stock Cube
• 1 tbsp Dijon Mustard
• 1.5 tsp Smoked Paprika
• 0.5 tbsp Olive Or Sunflower Oil
• 250 g Beef Strips
• 4 tbsp Water, cold
• Freshly Ground Pepper, to taste
• 1 handful Flat Leaf Parsley
• 200 g Soured Cream

Method

1. Start by boiling your kettle, and then fill a small pan with rice. Pour in 300ml of boiling water, add a pinch of salt and cover. Bring to a boil, reduce the heat and gently simmer for 8 minutes until the water is absorbed and the rice is tender. Take it off the heat and set it aside.
2. Thinly slice the onion, rinse the mushrooms and tear them into small pieces. In a heatproof jug, dissolve a crumbled stock cube with 1 tbsp of Dijon mustard and 1 tsp of smoked paprika in 250ml hot water from the kettle.
3. Warm up a deep-frying pan or wok on high heat for a minute. Add ½ tbsp of oil and the beef strips, stir fry for 4-5 minutes until browned all over, then set aside on a plate.
4. Add the onion and mushrooms to the pan with 4 tbsp of cold water. Season with salt and pepper, then fry on medium heat with a lid for 8-10 minutes until the vegetables are soft and lightly browned.
5. Pour in the stock, put the lid back on and simmer for 5 minutes while stirring occasionally until the stock has reduced slightly, and the vegetables are tender. Roughly chop the parsley leaves and stalks.
6. Return the beef to the pan with any juices from the plate. Stir in the soured cream and half of the parsley, then warm the stroganoff on low heat for a minute. Finally, take the pan off the heat, taste, and add a pinch more salt or pepper if needed.
7. Fluff up the rice with a fork, top it with the beef stroganoff, garnish with the remaining parsley, and dust over a little smoked paprika to serve.