Beef stroganoff recipe

Ingredients

• 1 mug (300 g) of 10-minute wholegrain or basmati rice
• ½ a bunch of fresh thyme
• 200 g baby spinach

• 2 small red onions
• 1 handful of gherkins
• 1 bunch of fresh flat-leaf parsley

• 300 g mixed mushrooms
• olive oil
• 3 cloves of garlic
• 2 × 200 g sirloin steaks, fat removed
• 1 heaped tsp sweet paprika
• 1 lemon
• 1 swig of brandy
• 4 heaped tbsp fat-free natural yoghurt
• 1 swig of semi-skimmed milk

1. Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of salt and pepper into the medium pan and put the lid on, stirring occasionally. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
2. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two-thirds of the parsley pickle, stirring regularly. Slice the steaks about 1 cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest. Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden.
3. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two-thirds of the parsley pickle, stirring regularly. Slice the steaks about 1 cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest. Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden.