Ingredients

1 x 450g pack SunRice Long Grain White Rice in 2 1/2 minutes
1/2 cup sour cream
2 tblspn tomato paste
2 tspn paprika
1 tblspn Dijon style mustard
1 1/2 tspn cornflour
1 1/2 tblspn olive oil
600g rump steak, trimmed and thinly sliced across the grain
1 large onion, sliced
300g button mushrooms, sliced
3 cloves garlic, crushed
3/4 cup beef stock
salt and ground black pepper
2 tblspn chopped parsley

Instructions

• Place sour cream, tomato paste, paprika, mustard and cornflour in a bowl and mix to combine. Set aside.
• Heat 2 teaspoons oil in a large non-stick frypan over a high heat. Brown the meat in batches, transferring to a plate.
• Add 1 tablespoon oil to frypan and cook onion over a medium heat, stirring occasionally, for 5 minutes, or until soft.
• Add mushrooms and garlic and cook, stirring occasionally, for a further 5 minutes.
• Add beef (including juices) and stock. Bring to the boil. Reduce heat and add sour cream mixture. Simmer, stirring, for 2 minutes or until thickened. Season with salt and pepper.
• Cook rice as per directions on pack. Serve stroganoff with rice and sprinkle with parsley.

Tips

• serve with steamed beans or a crisp green salad

Variations

• use Sunrice Country Vegetable Medley instead of Long Grain White Rice.