South Waikato News - - Community Cookbook - SPINACH RICE BEEF STROGANOFF

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

❚550g beef rump or sir­loin steaks (at room tem­per­a­ture) 2 tea­spoons flour 1⁄2 tea­spoon salt 1⁄4 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 1⁄2 tea­spoons pa­prika 3⁄4 tea­spoon gar­lic pow­der 3⁄4 tea­spoon onion pow­der

❚1 cup bas­mati rice 11⁄2 cups wa­ter 2-3 hand­fuls baby spinach leaves 1 cour­gette Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­

1 1⁄2 ta­ble­spoons tomato paste 1 cup chicken or beef stock 1⁄2 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

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