Cooking Instructions

• 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 boil then turn the heat down and gently simmer for 8 mins. Take off heat and let it sit for 5 mins.
• While the rice cooks, peel and thinly slice the onion. Rinse and tear mushrooms into small pieces. Crumble stock cube, add Dijon mustard and smoked paprika. Stir in 250ml hot water to dissolve the stock.
• Warm a deep frying pan on a high heat for 1 min, add oil and beef strips. Stir fry for 4-5 mins till browned, then scoop out and set aside.
• Add onion and mushrooms to the pan with cold water. Season with salt and pepper, cover, and fry on medium heat for 8-10 mins until softened and lightly browned.
• Pour in stock, cover and simmer for 5 mins, stirring occasionally until reduced and veggies are tender.
• Return beef to the pan with juices, keep on low heat, stir in soured cream and half parsley. Warm through for 1 min, season if needed.
• Fluff rice with a fork and divide between 2 warm plates. Top with beef stroganoff, garnish with remaining parsley and a dusting of smoked paprika.