Beef Stroganoff & Rice

• White rice(250 g)
• Beef steak(600 g)
• Mushroom(300 g)
• Onion(1)
• Garlic(3 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Flour(1 tbsp)
• Paprika(2 tsp)
• Thyme(1 tsp)
• Beef Stock(300 ml)
• Worcestershire sauce(1 tbsp)
• Sour cream(180 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Fresh parsley(2 tbsp)optional

Method

1. 1

   Rinse {White rice}. Slice the {Beef steak} into thin bite-size strips, slice the {Mushroom}, finely chop the {Onion}, and mince the {Garlic}.

   ~12 min

2. 2

   Add the {White rice} to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook on low for 15 minutes until tender.

   ~15 min

3. 3

   Meanwhile, heat the {Olive oil} and {Butter} in a large deep skillet over medium-high heat. Add the {Beef steak}, half the {Salt}, and half the {Black pepper}, then cook for 4 minutes until lightly browned but not fully cooked through. Scoop onto a plate.

   ~4 min

4. 4

   In the same skillet, add the {Onion} and {Mushroom}. Cook for 6 minutes until softened and golden at the edges. Stir in the {Garlic}, {Paprika}, {Thyme}, and {Flour} for 1 minute.

   ~7 min

5. 5

   Pour in the {Beef Stock} and {Worcestershire sauce}, scraping up any browned bits. Return the {Beef steak} and any juices to the skillet, then simmer for 6 minutes until the sauce thickens and the beef is tender.

   ~6 min

6. 6

   Lower the heat and stir in the {Sour cream} with the remaining {Salt} and {Black pepper} until the stroganoff is creamy and cohesive. Fluff the rice and serve the stroganoff over it, finished with {Fresh parsley} if using.

   ~3 min