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Beef stroganoff with rice
Beef stroganoff with rice
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Succulent beef stroganoff pairs perfectly with fluffy white rice.
Ingredients:
  • 500g beef strips
  • 10.00 gm butter
  • 1 small brown onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 5.00 gm sweet paprika
  • 250g button mushrooms, sliced
  • 250ml (1 cup) hot water
  • 1 beef style stock cube, crumbled
  • 24.40 gm Worcestershire sauce
  • 22.20 gm Tomato Paste
  • 300g (1 1/2 cups) white long-grain rice
  • 85g (1/3 cup) Light Sour Cream
  • 20.00 ml coarsely chopped fresh flat-leaf parsley
Instructions:
  • 1. Preheat a large non-stick frying pan over high heat. Cook half of the beef, stirring occasionally, for about 3 minutes until browned. Transfer to a heatproof bowl. Cook the remaining beef in the same way.
  • In the same pan, melt the butter over medium-high heat until foamy. Stir in the onion, garlic, and paprika, and cook for 5 minutes until the onion softens. Mix in the beef, mushrooms, hot water, stock cube, Worcestershire sauce, and tomato paste. Bring to a boil, then lower the heat and simmer covered for 45 minutes until the beef is tender. (Refer to note for freezing instructions).
  • Cook rice in a saucepan of salted boiling water according to package instructions until tender. (For freezing instructions, refer to note.)
  • Gently fold in sour cream into the beef mixture until well incorporated, then take it off the heat.
  • Spoon beef stroganoff over fluffy rice in a beautiful serving bowl, then sprinkle with fresh parsley for added flavor and brightness.

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