Instructions
Ready to make beef stroganoff? Let‘s dive in! Get your ingredients prepped and let‘s get cooking!
Add the rice and water to a saucepan on a high heat and bring to the boil. Once boiling stir the rice, place the lid on the saucepan and put on a low heat for 12 minutes. Once the 12 minutes are up (or if all the water is absorbed first) remove from heat and put to one side. Do not remove the lid. Place the flour in a sealable bag. Add beef strips. Seal bag and shake to coat. Remove beef and place in a bowl. Heat 2 tbsp of olive oil in a large saucepan over a medium/high heat. Add beef and cook, stirring, for 3-4 mins until evenly browned. Cook beef in batches according to the size of the pan. Set aside and cover in foil to keep warm. Add remaining oil to pan and reduce to a medium heat. Add onion and mushrooms and cook for 5 minutes, until soft. Return beef to the pan. Add paprika, garlic and tomato paste, cook for a further 1 minute. Add stock and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 15 mins. Remove lid, add sour cream and stir to combine. Cook for a further 15 minutes until sauce has reduced to the desired consistency. Serve with rice and garnish with parsley.
