Matamata Chronicle - - Sport -

Ready-in: 30 min­utes Prep: 15 min­utes Cook: 20 min­utes Serves: 4-5.


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-

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