Name: Quick Beef Stroganoff with Rice
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 g beef rump steak, thinly sliced; 200 g long-grain rice; 250 g chestnut mushrooms, sliced; 1 onion, finely chopped; 2 cloves garlic, minced; 200 ml sour cream; 1 tbsp Dijon mustard; 150 ml beef stock; 2 tbsp butter; 2 tbsp fresh parsley, chopped

Ingredients

4 servings

400 gbeef rump steak, thinly sliced
200 glong-grain rice
250 gchestnut mushrooms, sliced
1onion, finely chopped
2 clovesgarlic, minced
200 mlsour cream
15 mlDijon mustard
150 mlbeef stock
30 mlbutter
30 mlfresh parsley, chopped

Nutrition

Per serving · 4 servings total

540kcal

32gProtein

45gCarbs

24gFat

2gFibre

150 kcal / 100g

Allergens

DairyMustard

Steps

1Bring a pot of salted water to the boil and cook the rice according to packet instructions, about 12 minutes, then drain.
2Melt the butter in a large frying pan over medium-high heat and fry the sliced beef for 2 minutes until browned, then remove to a plate.
3Add the onion and mushrooms to the same pan and cook for 5 minutes until softened and golden.
4Stir in the garlic and cook for 30 seconds.
5Pour in the beef stock and stir in the Dijon mustard, scraping the bottom of the pan.
6Reduce heat to low, stir in the sour cream, then return the beef and any juices to the pan and warm through for 2 minutes.
7Season with salt and pepper to taste and sprinkle with parsley.
8Serve the stroganoff over the cooked rice.