BEEF STROGANOFF WITH SPINACH RICE

Central Otago Mirror - - BUILDING & HOME IMPROVEMENT - SPINACH RICE BEEF STROGANOFF

❚ 1 cup bas­mati rice

❚ 11⁄ cups wa­ter

❚ 2-3 hand­fuls baby spinach leaves ❚ 1 cour­gette

❚ 550g beef rump or sir­loin steaks (at room tem­per­a­ture)

❚ 2 tea­spoons flour

❚ tea­spoon salt

❚ cup red wine or stock (eg, chicken, beef)

❚ 1 brown onion, finely diced

❚ 2 cloves gar­lic, minced

❚ 200g-250g mush­rooms (eg, Swiss brown or white but­ton), thinly sliced

❚ 1 tea­spoons paprika

❚ tea­spoon gar­lic pow­der

❚ tea­spoon onion pow­der ❚ 1 ta­ble­spoons tomato paste ❚ 1 cup chicken or beef stock

❚ cup sour cream

Com­bine rice, wa­ter and a pinch of salt in a medium pot and bring to the boil.

As soon as it boils, cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 12 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 8 min­utes. Do not lift lid dur­ing cook­ing.

Pat beef dry with paper tow­els and slice into 0.5cm-thick strips. Add to a medium bowl, along with flour and salt and toss to coat. Heat a driz­zle of oil in a large fry- pan on high heat. Stir-fry beef, in batches, for about 1 minute, un­til browned. Trans­fer back to bowl

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