Beef Stroganoff with Rice

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To serve, spoon ¾ cup cooked rice into bowls and top with beef stroganoff and a sprinkle of parsley.