Beef Paprika with Rice

Serves: 2

Prep time: 10 minutes

Cooking time: 25 minutes

This is a comforting dish that is bursting with richness and flavour, guaranteed to warm you up during the cold winter months.

Ingredients

1 x 120g sachet of Ainsley Harriott English Golden Vegetable Rice

225g (8oz) sirloin or rump steak, cut into strips

5ml (1 tsp) paprika, plus a little extra to garnish

knob of unsalted butter

15ml (1 tbsp) sunflower oil

100g (4oz) mushrooms, sliced

4 spring onions, finely chopped

120ml (4fl oz) chicken stock

15ml (1 tbsp) tomato purée

150ml (5fl oz) soured cream

squeeze of fresh lemon juice

salt and freshly ground black pepper

Step 1

Sprinkle the steak with the paprika and season generously. Heat the butter and oil in a frying pan, add the steak and stir-fry for 4-5 minutes until sealed and lightly browned.

Step 2

While the steak is cooking make the Ainsley Harriott English Golden Vegetable Rice according to the directions on the sachet.

Step 3

Add the mushrooms to the steak with the spring onions and cook for 2-3 minutes until the mushrooms are tender. Pour in the stock and allow to bubble down, then stir in the tomato puree and soured cream, reserving a couple of tablespoons of cream.

Step 4

Simmer for a few minutes until the liquid has reduced to a sauce consistency. Add the lemon juice and season to taste.

Step 5

Present the rice on plates with the beef mixture on top and add a dollop of the reserved soured cream on top. Garnish with a sprinkling of paprika and enjoy.