BEEF STROGANOFF WITH SPINACH RICE
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
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