Fill and boil your kettle. Tip the rice into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil then turn the heat right down and gently simmer for 8 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and set aside, lid on, for 5 mins to finish cooking the rice. It will keep warm in the pan.

While the rice cooks, peel and thinly slice the onion. Rinse the mushrooms and tear them into small pieces. Crumble the stock cube into a heatproof jug and add 1 tbsp Dijon mustard and 1 tsp smoked paprika. Pour in 250ml hot water from the kettle and stir to dissolve the stock cube.

Warm a deep frying pan or wok on a high heat for 1 min. Add ½ tbsp oil and the beef strips. Stir fry for 5-6 mins till browned all over.

Add the onion and mushrooms to the pan with 4 tbsp cold water. Season with a pinch of salt and pepper and pop on a lid (or use a baking tray if you don't have a lid). Fry on a medium heat, stirring occasionally, for 8-10 mins till the veg have softened and are lightly browned.

Pour in the stock, pop the lid back on and simmer for 5 mins, stirring occasionally, till the stock has reduced a little and the veg and beef are tender. Roughly chop the parsley leaves and stalks.

Turn the heat down very low and stir in the soured cream and half of the parsley. Warm the stroganoff through for 1 min, then take the pan off the heat, taste and add a pinch more salt or pepper if you think it needs it.

Fluff the rice with a fork and divide it between 2 warm plates. Top with the beef stroganoff, garnish with the remaining parsley and dust over ½ tsp smoked paprika to serve.