Quick beef and mushroom stroganoff

Tender strips of beef and mushrooms in a creamy paprika sauce, ready in under half an hour. Lovely spooned over rice or buttered pasta.

Ingredients

• 400 g Beef stir-fry strips
• 15 ml Vegetable oil
• 15 g Butter
• 1 Onions, thinly sliced
• 250 g Mushrooms, sliced
• 0.1 Garlic, 1 clove, crushed
• 5 g Paprika
• 1 Beef stock cubes, made up with 200ml hot water
• 5 g Dijon mustard
• 150 g Soured cream
• 8 g Fresh parsley, chopped
• 300 g Basmati rice

Method

1. Rinse the rice and simmer in plenty of salted water until tender. Drain and keep covered.
2. Get a big frying pan very hot with the oil and sear the beef quickly in batches until just browned. Tip onto a plate.
3. Melt the butter in the pan and fry the onion and mushrooms until soft and golden, then add the garlic and paprika for a minute.
4. Pour in the stock and mustard and bubble for 3 minutes, then turn the heat down, stir in the soured cream and return the beef. Warm through gently without boiling. Scatter with parsley.
5. Spoon over the rice.