Beef straganoff on spinach rice

By Faeza
01 February 2017



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

boil. 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.