Beef straganoff on spinach rice

By Faeza
17 October 2016



For the stroganoff:

¦ 45ml (3 tablespoons) oil

¦ 400g mixed mushrooms (button

and brown), sliced

¦ 15ml (3 teaspoons) crushed garlic

¦ 500g Sirloin or Porterhouse steak

¦ salt and freshly ground black pepper

¦ 15ml (1 tablespoon) paprika

¦ zest of 1 lemon

¦ 250ml (1 cup) beef stock

¦ 65ml (¼ cup) fat-free yoghurt

¦ 65ml (¼ cup) milk

Spinach Rice:

¦ 300g (1 ½ cups) basmati rice

¦ 125ml (½ cup) fresh thyme,

finely chopped

¦ 200g baby spinach, finely chopped

salt and lemon pepper to taste


In a heavy based saucepan, heat oil and fry mushrooms and garlic until soft.

Remove from pan and keep warm.

Slice the steaks about 1cm thick and toss with salt, pepper, paprika and finely grated lemon zest.

Add 2 tablespoons of oil to the saucepan, add the steak in one layer, cook, turning occasionally until browned all over.

Add stock, return the mushrooms to the pan with the yoghurt and milk and bring to the


Turn heat down and simmer gently for 30 minutes or until meat is cooked through.

For the rice:

Cook rice according to instructions on packet, add thyme and spinach and toss well. Season with salt.

To serve; transfer rice onto a serving platter, spoon the stroganoff over.