Beef stroganoff

Instructions

1 Place rice in a microwave-proof bowl with 1 1/2 cups boiling water. Cover and cook on medium (50 per cent) power for 15 minutes or until tender. Or to cook on stove top, bring about 8 cups water to a rapid boil in a large pot then gradually pour in rice. Boil gently for 10-12 minutes until grains are tender. Drain well.

2 Sprinkle steak strips with flour and paprika and toss to combine. Heat 2 teaspoons of the oil in a non-stick frying pan. When pan is very hot add steak and cook briefly, turning often, until meat is browned. Do not overcook and dry out steak. Remove from pan and set aside.
Step
3 Halve onion and slice in 1cm-wide strips. Heat the remaining oil over a moderate heat in the frying pan then add onion and cook until soft. Meanwhile, slice mushrooms crossways in 7mm strips. Add to onions and cook for 2 minutes, stirring frequently. Stir in wine, stock and tomato paste. Cook over a high heat for 4-5 minutes, stirring occasionally.

4 Stir steak and sour cream into mushroom mixture, heating enough to just thicken sauce. Season to taste. Add a little extra water if sauce looks too thick.

5 Dish up stroganoff alongside rice and garnish with herbs.