BEEF STROGANOFF WITH BRAISED RICE

Serves 4-6
Preparation time: 20 minutes
Cooking time: 25 minutes

2 tbsp olive oil
2 small onions, finely chopped
1 clove garlic,
peeled and crushed
200g chestnut
mushrooms, sliced
100mls (a small glass) of
brandy or sherry
2 tbsp paprika
300mls double cream, roughly
½ beef stock cube
Coarse ground black pepper
1 pot fresh parsley,
roughly chopped
4-6 small gherkins, sliced and
then cut into fine strips
4 x approx. 250g Sirloin steaks
2 x 250g golden
microwaveable rice

Method
1. Heat the oil, then add the onions and garlic and cook for 5-6 minutes, to soften slightly.
2. Add the mushrooms and brandy (see tips) and bring to the boil, cook until the mushrooms have cooked for 3-4 minutes.
3. Add the paprika, cream, crumbled stock cube and a little pepper, bring to the boil, if nice and thick, and turn off the heat. If you do not have a nice consistency, then cook for a few more minutes.
4. Once you are happy, add the parsley and gherkins, season and mix well.
5. Keep warm and covered.
6. Grill or fry the steaks to your liking, slice and arrange on a plate, then spoon over the sauce.
7. Serve with the cooked golden microwaveable rice.

Top Tips
1. Turn off the heat (if using a gas hob) when you add the brandy or it may ignite and catch you unawares.
2. If the sauce thickens too much, add a little water to let it down, do not add cream.
3. Never fry paprika, always add to a liquid, as frying can give the final sauce a bitter edge.