Beef Stroganoff

Serves 4

Time 15 minutes

Ingredients

1¼ cups (approx. 250g) brown basmati rice

2 tbsp extra virgin olive oil

500g lean beef, thinly sliced

1 red onion, cut into thin rings

1 brown onion, cut into thin rings

2 large garlic cloves, finely sliced

250g mushrooms, sliced

Juice of an orange & 1 tsp of zest

Black pepper

1 cup Greek natural yoghurt

Method

Put rice into a saucepan along with 2 cups of water and cover with lid. Bring to the boil over a high heat and then reduce the heat until just simmering. Cook for 10 minutes and then turn off the heat without removing the lid. Let it sit for a further 10 minutes, then fluff with a fork. (If there is any liquid left you can drain in a sieve). Take note of the packet instructions as some brown rice varieties will take longer to cook.

Alternatively cook the rice in a rice cooker.

Preheat oven to 120°C. Warm a dish large enough to hold all the meat.

Meanwhile heat a large, deep sided frying or sauté pan and drizzle pan with a little extra virgin olive oil. Brown the beef in batches. Avoid putting in too much meat at one time or the meat will stew rather than brown. Transfer to the warmed dish and return to oven to keep the browned meat warm while you cook the rest.

In the same pan, heat the remaining extra virgin olive oil and sauté the onion rings and garlic for a few minutes until softened and fragrant. Add the mushrooms and sauté for a further 5 minutes or until browned.

Add the browned meat, orange juice and zest and plenty of black pepper to the pan. Stir to combine and then mix through the yoghurt. Be very careful not to boil or the yoghurt will curdle – heat gently just to heat through.

Serve the stroganoff on a bed of brown rice, accompanied by a lovely green salad.