| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Spanish | Ainsley’s m, Ew | 2 | servings |
INGREDIENTS
| 300 | g | Frozen rice |
| 1 | sm | Bunch fresh parsley |
| 25 | g | Butter |
| 1 | Spanish onion | |
| Splash white wine vinegar | ||
| 200 | g | Rump steak |
| 200 | g | Chestnut mushrooms |
| 1 | tb | Paprika |
| Splash of dry white wine | ||
| 2 | tb | Double cream; (2 to 3) |
| Chopped flat leaf parsley; to garnish |
INSTRUCTIONS
1 Heat the butter in a large saute pan. Halve the onion and thinly slice into semi-circles. Cook in the butter for 3-4 minutes until softened and golden. 2 Using a meat mallet, flatten out the steak to a thickness of 1cm/ 1/2" then cut into thin strips. Add the steak to the pan and cook over a high heat for two minutes, stirring occasionally until well browned. Remove with a slotted spoon and set side. 3 Thickly slice the mushrooms and add to the pan. Cook for a minute and season generously with salt, pepper and paprika. 4 Pour in the wine vinegar and wine, bring to the boil and simmer rapidly for five minutes. Cook the rice according to the packet instructions. Finely chop the parsley and stir into the rice. 5 Return the steak to the pan and stir in the cream; check the seasoning. Divide the rice between serving plates and spoon over the beef stroganoff. Garnish with parsley and serve. Tip: Try this with pork. Converted by MC_Buster. Per serving: 141 Calories (kcal); 11g Total Fat; (65% calories from fat); 2g Protein; 11g Carbohydrate; 27mg Cholesterol; 124mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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