- A 200g bag of white basmati rice
- A 200g punnet of chestnut mushrooms
- 1 red onion
- 1 garlic clove
- 1 sprout top
- A 250g pack of beef stir-fry strips
- 1 tsp smoked paprika
- A 200g pot of half fat crème fraîche
- 1 lemon
- 400ml boiling water
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Pan with a lid
- Frying pan
- 1.
Tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy (this is the starch). Drain the rice. Rinse under cold water.
- 2.
Tip the rice into a small pan. Pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water has been absorbed and the rice is tender. Take off the heat. Leave to steam for 5 mins to finish cooking the rice.
- 3.
Whilst the rice is cooking, thickly slice the mushrooms. Peel and thinly slice the onion. Peel and grate or crush the garlic. Finely shred the sprout tops.
- 4.
Heat a pan then add 1 tbsp olive oil. Throw in the beef stir-fry strips. Cook for 2-3 mins till browned. Remove from the pan into a bowl using a slotted spoon.
- 5.
Keeping the pan on the heat, add the mushrooms and onions. Cook for 4 mins till softened and juicy. Add the garlic and fry for 1 min. Tip the beef back into the pan along with any resting juices.
- 6.
Add 1 tsp smoked paprika and stir well to coat. Pour in the crème fraîche and set the heat to low.
- 7.
Transfer the sprout tops to the pan with the beef and mushroom stroganoff. Cook together for 3 mins till wilted.
- 8.
Taste and season the stroganoff. Add a little more paprika if you like. Serve the stroganoff with the steamed rice. Cut the lemon into wedges and squeeze over to taste.