Spinach rice beefs up hearty dish
Enjoy a classic version of a favourite casserole, which comes with a vegetable-packed nutritious twist.
Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz ❚ 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 frypan on high heat. Stir-fry beef, in batches, for about 1 minute, until browned. Transfer back to bowl and set aside.
Keep pan on high heat and add wine/first measure of stock to deglaze pan. Simmer, while rubbing loose any pan brownings, until almost all the wine has evaporated. Reduce heat to medium, add a little more oil and cook onion and garlic for 3-4 minutes, until soft.
Add mushrooms and cook for 2 minutes, then add paprika, onion powder and garlic powder and cook a further 1 minute, until fragrant.
Add tomato paste and second measure of stock and bring to a simmer and cook for 1-2 minutes, or until slightly thickened. Add beef back to pan, along with resting juices and sour cream and stir until warmed through. Remove from heat and season to taste.
While stroganoff is cooking, thinly slice spinach and grate courgette. Add to cooked rice, toss to combine and season to taste with salt and pepper.
To serve, divide spinach rice between bowls and top with beef stroganoff.
Spinach rice is a great accompaniment to the classic beef stroganoff.