Beef Stroganoff with Rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 5, 2017.

Make sure you the pan is hot before you cook the venison, this will prevent the meat from stewing and becoming tough.

Ingredients

Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
Heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. Stir-fry beef, in two batches, for about 1 minute until browned. Set aside, covered to keep warm.
Return pan to medium heat with a drizzle of oil. Cook onion and stroganoff spice mix for about 3 minutes, until tender and fragrant. Add wine/first measure of stock and scrape with a wooden spoon to loosen any pan brownings, until wine/stock is almost all evaporated.
Add mushrooms and garlic paste and cook for 2 minutes until tender. Add tomato paste and second measure of stock, bring to a simmer and cook for 1-2 minutes, until slightly thickened.
Add beef back to pan, along with any resting juices, spinach and courgette. Gently stir for about 1 minute, until warmed through. Remove from heat, stir through sour cream and Worcestershire sauce. Season to taste.
To serve, spoon ¾ cup cooked rice into bowls and top with beef stroganoff and a sprinkle of parsley.