Beef Stroganoff with Buttered Rice

• 500 gbeef strips (striploin or rump), sliced thin
• 2garlic cloves, minced
• 200 mlhot beef stock
• 1 tbspplain flour
• 200 gchestnut mushrooms, quartered
• salt and freshly ground black pepper, to taste
• 1medium onion, sliced
• 150 mlsoured cream
• 1 tbspDijon mustard
• 1 tbspWorcestershire sauce
• 300 glong-grain rice, rinsed
• 40 gbutter
• 10 gfresh parsley, chopped (optional) (optional)
• 1lemon, zest and juice

Method

1. 1Tip the rice into a pan with 450ml water and a pinch of salt. Bring to the boil, cover and simmer on the lowest heat for 12–14 minutes until tender. Off the heat, fork through 20g butter and the lemon zest. Keep covered.
2. 2Pat the beef dry, dust with flour and season. Heat 10g butter in a wide frying pan over medium-high heat until foaming.
3. 3Sear the beef in two batches for 1–2 minutes per side until browned outside and still pink inside, lowering the heat if the butter darkens too quickly. Lift each batch onto a plate.
4. 4Add the remaining 10g butter, onion and mushrooms to the same pan. Cook for 6–8 minutes until softened and golden, stirring regularly.
5. 5Let the garlic sizzle briefly, then move on as soon as its raw smell fades.
6. 6Stir in the Dijon and Worcestershire. Pour in the hot stock, scraping up the fond from the base of the pan. Simmer for 2–3 minutes, stirring, until it coats the back of a spoon.
7. 7Pull the pan off the heat, return the beef and any resting juices, and fold in the soured cream; off the heat so it stays glossy and doesn't split. Taste. It likes plenty of black pepper.
8. 8Serve the stroganoff with the buttered rice. Add lemon juice to taste and scatter over the optional parsley if using.

Per serving

kcal

675

protein

40.6g

fibre

3.3g

carbs

73.5g

fat

23.8g