Rich beef stroganoff with buttered rice
Tender strips of steak and mushrooms in a paprika soured cream sauce, over buttery rice.
- Time35 min
- LevelEasy
- Costabout £2.70 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice in boiling water for 12 minutes, drain and stir through 20 g butter.
12 min - 2
Season the steak. Heat the oil in a large frying pan until very hot and fry the steak for 2 minutes until browned. Lift out.
2 min - 3
Melt 25 g butter in the pan and cook the onion for 5 minutes. Add the mushrooms and cook for 5 minutes until golden.
10 min - 4
Stir in the garlic, paprika and tomato purée, then the hot water.
- 5
Take off the heat and stir in the soured cream. Return the steak and warm for 1 minute without boiling.
- 6
Serve spooned over the buttery rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.