75g / 3oz butter
3 shallots or 1 onion, finely sliced
150g / 5oz cremini mushrooms, sliced or (white mushrooms)
2 tbsp tomato puree
1 ½ dijon mustard
½ tsp smoked hot paprika
110 ml / 4 fl oz of beef stock
500g / 1lb 2 oz beef fillet/ hipbone steak, cut into strips
Salt to taste
Pepper to taste
200 ml / 7 fl oz of soured cream
2 tbsp flat leaf parsley
Heat a frying pan until hot, then add half the butter. Once the butter has melted add the onion and fry for 2-3 minutes, or until just softened.
Add the Cremini mushrooms and cook for 1-2 minutes. Then add the tomato purée, mustard and paprika and cook for a further minute.
Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
Season the beef with salt and pepper to taste. Heat the remaining butter in a separate frying pan, once the butter has melted, add the beef and fry for 2-3 minutes on both sides, until browned.
Add the soured cream to the onion and mushroom mixture stirring well.
Add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.
For the rice, fill a saucepan with boiling water and add a teaspoon of salt, turn up the heat and once the water is bubbling add the rice. Stir once, return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
Boil uncovered for 10 minutes, without stirring. Lift some out and test for bite. The grains should be tender but with a little bite.
Drain the rice into a large sieve, rinse with boiling water. Leave to drain well.
To serve, place the rice in a bowl and spoon equal portions of the beef stroganoff onto the rice.